1, main ingredients: pork belly, bamboo shoots, mushrooms and spring rolls.

2, seasoning daquan: white sugar, carved wine, soy sauce, garlic.

Step 2: Make spring roll stuffing.

1, pork belly chop into minced meat-chop into shredded pork first, then chop into diced meat. That's what I did.

2. Cut the mushrooms into small pieces as above.

3, bamboo shoots should also be chopped into small pieces-the method is the same.

4, put some garlic and sugar in the minced meat, so it's fresh, you know.

5. Then add some carved wine to keep fit in spring.

6. Pour a little soy sauce, mix well and marinate for about a quarter of an hour.

7. Add chopped mushrooms at one time.

8. Add chopped bamboo shoots at one time.

9. After mixing well, the filling is ready. The quantity depends entirely on your own control.

Step 3: Start making spring rolls (detailed process)

I am a sincere person, I pack very carefully and speak very seriously!

1, take a piece of Zhang Chun, roll it open, and you can put stuffing in any corner (but generally it is a diamond).

2. Roll up along the edge and cover with stuffing.

3. Roll in from the outside

4. Roll to half position and fold to the middle.

5, then continue to roll forward.

6. After the roll is finished, press the end under the roll.

Step 4: Fry the spring rolls (the last step)

1, arrange the spring rolls in turn after wrapping.

2, domestic oil heating, such as oil temperature.

3, first put one or two down to test the oil temperature, put the spring rolls into the pot, and the surrounding oil begins to bubble, so it can be fried. At this time, keep the fire in the middle.

4, stir while frying, turn the other side when one side is golden, until it is finished.