Ingredients:Pithay  Green onions  MushroomsPork leg meatSpring rollsWrappersFlourA little bit
Seasonings: salt, hu dou jiu (Shaoxing wine), starch, water starch

Preparation in advance:
1. Slice the pork and marinate with a small amount of salt, hu dou jiu, and starch for a while.
2. Cut the pithay into thin strips;Cut the mushrooms into thin strips;Slice the green onions.
3. Mix a little flour with an appropriate amount of water to make a flour paste and set aside.

Process (filling):
1. Blanch the pithay in boiling water for a moment, then drain and dry.

2. Sauté the pork slices until they change color, then remove them.

3. In another pan with hot oil, sauté the mushrooms until soft.

4. Add green onions and stir-fry for a bit.

5. Add pithay strips and pork slices.

6. Season with salt and mix well.

7. Pour in water starch to thicken the sauce, then remove from heat and let it cool.