1. Shred spring bamboo shoots, cabbage, snow peas, carrots, mushrooms, and pork belly.
2. Put an appropriate amount of oil in the pot, and when it's 60% hot, put the pork belly in it and stir fry for a fragrant flavor.
3. Add spring bamboo shoots, cabbage, carrots, shiitake mushrooms, snow peas, sea oysters, and stir-fry for 3 minutes on medium heat.
4. Add the broth, cover the pot, and adjust to medium-low heat. Wait for the ingredients in the pot to soften until the juice is slowly collected.
5. Season with salt, chicken essence, sugar and white pepper before serving, then cook for 1 minute and turn off the heat.
6. After the pancakes are heated, put the fried fillings into it, sprinkle with shredded green garlic, coriander leaves, shredded seaweed, tribute sugar, pork floss, and sweet chili sauce.
7. Fold one side of the pancake upwards, fold the two sides, and then fold it all upwards until it is rolled into a tube.
Tips:1. Gongtang is a peanut candy peculiar to southern Fujian, and Xiamen spring rolls use Gongtang powder. If you really can't buy tribute sugar, you can also use fine icing sugar plus fried peanuts and cooked white sesame seeds instead.
2. If you can't buy sweet and spicy sauce from Xiamen, you can also use Korean spicy sauce instead.
3. During the braising process, all kinds of silk must be delicious and crispy, so that the spring rolls can be tasted.
