Cooking Steps

1. 

   Step1:Chop the leek. Fry the egg well (add a little salt in the egg. Stir with chopsticks while frying). Put a little oil in the sea rice and add cooking wine to fry it slightly yellow. Knead the dough and put it in the basin. Wake up for 20 minutes. During this period, mix the stuffing well. Add a little oil to the leek and mix well. Do not add salt again to prevent water from flowing out.

2. 

   Step2:The dough is like rolling out the dumpling skin. Put the stuffing and tighten the edges. I made lace to prevent the edges from opening when I was baking. One side is burnt yellow and the other side is turned over again. Slowly burn the dough with medium and small heat, and both sides are burnt yellow. Out of the pot.

3. 

   Step3:Because of the added shrimp skin, it's delicious. It's also boiled with Chinese wolfberry millet porridge. It's unique to mom's taste.