1. Dried abalone is soaked in clean water; washed and drained for later use; eggs are beaten with salt for later use
2. Brush a layer of bottom oil on the pan and heat up, then pour the egg mixture; sprinkle with the soaked abalone and roll it up (if not available, you can choose other materials on hand); then spread a layer of egg liquid and the abalone edge and roll it together. After reusing all the egg liquid
3. Fry the egg roll until the surface is golden; take out the slices and set aside; add peas along with the remaining abalone and fry until cooked. Add salt and sugar to taste
4. Cut the ham into sections. Deeply cut the surface with three knives into 6 equal parts (not cut); stuff a pea in the middle; knead the rice into a bear shape (the rice can be toned with soy sauce first)
5. Fill the gaps with peas and stir fry; put on egg rolls and ham; garnish with sliced cheese and seaweed
