Coat the rolled skin with corn oil (it is best to choose light-colored cooking oil, otherwise the skin will be yellow), and then overlay another skin. Apply grease in turn and stack them until 20 sheets of paper are stacked. Roll a few times on the front and a few times on the back.
Repeat this until the dough is rolled into a large piece with a diameter of about 18cm (don't roll it too big, otherwise the dough will be easily broken when uncovered). Put the dough in a steamer covered with gauze, put it in a pot with cold water, and steam for 10 minute. After the pot is taken out, slowly uncover it layer by layer.
It may be that the edge of handmade dough is not smooth enough, so circle it with a knife and cut off the unevenness. First, soak the shredded pork in clear water, then add salt, soy sauce, cooking wine, starch and shredded onion and ginger for a while. It is best to add another spoonful of oil to avoid sticking in the pot.
Peel and shred carrots, shred leeks and wash bean sprouts for later use. Cut the egg skin into strips for later use. Add some oil to the pan and the shredded pork will turn white when it is 50% hot.
Then, stir-fry carrots, mung bean sprouts and leeks on the fire. Spread some sweet noodle sauce on the pancake. Code the fried vegetables and shredded eggs on the crust. Roll it up and enjoy it Finished product drawing.