Cooking Steps

1. 

   Step1:Add a small spoon of salt into the flour and sift. Slowly pour hot water into the flour. While pouring, use chopsticks to stir into flakes. When the temperature is not too hot, knead the dough into a smooth and soft dough. Cover the mouth of the basin with a preservative film and stand for a while (about 15 minutes

2. 

   Step2:Break up the eggs. Stir in a small amount of water, salt and sugar (for fluffy) and mix well. Heat up the wok and add oil. Stir the egg mixture with chopsticks to make it into a crispy egg flower. Then start the wok and cool it for standby. Cut the leek with a straight knife. Chop the dough sticks and mix with the egg. Before the package, add seasonings - salt, pepper, oyster sauce, steamed fish and soy sauce, pure sesame oil and homemade mixed soy sauce (see the method here). All materials Mix wel

3. 

   Step3:Sprinkle hand powder on the table, roll the dough into strips, cut into small ingredients of uniform size, flatten it into small ellipses, roll the small ingredients into round dough with a rolling pin, pack the seasoned leek egg stuffing in, put more stuffing, and the full filling of leek can be delicious

4. 

   Step4:Seal the pastry with the stuffing. Pinch out the lace. Fill the frying pan with oil. When the oil is warm, drain the wrapped raw embryo into the frying pan. Fry over medium and low heat until golden brown and crispy. Turn the raw embryo upside down and fry until it is double-sided and burnt. (if you like the soft taste of the noodle skin, you can spray some hot water into the pot and simmer for a while before you start the pot.