1. Put the pork stuffing into a bowl, add Jiang Mo, cooking wine, salt and pepper, stir well and marinate for later use.

2. Put the flour into the basin, slowly pour in the hot water of 50% flour, stir the flour into snowflake flakes, and cover it for a few minutes. Knead a smooth dough with proper amount of water and cover it with a wet towel to wake up.

3. Drain the washed leek and cut it into pieces for later use.

4. Add sesame oil to the meat stuffing, stir well and marinate for a few minutes.

5. When the dough is proofed and ready to be wrapped, put the minced leek into the meat stuffing, then add the appropriate amount of sesame oil and chicken essence and stir well.

6. Take out the dough, knead it repeatedly, add the dosage, roll the skin, and wrap it in a box (any shape)

7.200-degree non-stick pan, put it in a wrapped box and bake it golden on both sides.