2. Five to six eggs, add a little salt and break up.

3. Pour clear oil into the oil pan, with a little more oil, at least twice as much as the oil used for cooking.

4. When the oil burns to 50% heat, replace it with medium heat; Then pour in the broken egg liquid, lean on one side and stir in circles with chopsticks to turn the egg liquid into broken eggs.

5. Pour out the extra juice of salted leek, add the cut eggs and mix well again. Into leek and egg stuffing.

6. Stir the dough evenly with hot boiling water (the temperature should be slightly warmer). After mixing the dough, divide it into several small doughs, pat a little dry flour and roll it into thin dough.

7. Put the leek egg stuffing in the middle of the dough, close the dough by wrapping buns, pull off the extra part on it, and press it down slightly (just press it a little, don't use too much force to avoid the stuffing coming out).

8. Heat the wok, pour in a little peanut oil, add the pie, add a small glass of water or stock, cover the lid, and fry on medium heat until golden on both sides.