Cooking Steps

1. 

   Step1:Get all the ingredients read

2. 

   Step2:In a large bowl, pour in 3 grams of yeast and 300 grams of flour, mix well. Then pour in water while stirring the dough. Knead it into a dough with moderate hardness, cover it with plastic wrap, and ferment it to twice the size

3. 

   Step3:After the mother goose wok is fully preheated, add the vegetable oil to produce the oil lines, and then add the egg liquid to stir fry

4. 

   Step4:Take an empty bowl and pour in the chopped leek. Pour in the scrambled egg pieces. Add 1 tablespoon salt, 1 tablespoon chicken essence, 1 tablespoon sesame oil, 2 tablespoons corn oil, 3 tablespoons raw soy sauce and 1 tablespoon five spice powder and mix well

5. 

   Step5:Ferment the dough and knead it into long strips. Cut it into the same size flour preparations

6. 

   Step6:Take a pasta and roll it out. Wrap it in leek and egg stuffing. Then wrap it in a small bun

7. 

   Step7:Mother Goose wok, 800W, fully preheat. Pour in a little vegetable oil and heat until it has oil lines. Put in the bun. Fry over low heat until the bottom is burnt yellow

8. 

   Step8:Mix 120g of water and 10g of flour to make flour water. Then pour it into the pot. Cover the pot. Cook over medium low heat for 710 minutes

9. 

   Step9:When the water is dry, there will be beautiful ice flowers in the pot. Sprinkle with shallot and you will be out of the pot

10. 

    Step10:With a spatula, you can lift the whole pot. It doesn't stick to the pot at all. The fried ice flower water fried bag is soft inside the crispy crust. The filling of leek and egg is delicious but not greasy.

11. 

    Step11:Finished product drawin