Ingredients/seasoning: flour, leek, eggs, shrimp skin, oil and salt, ginger and white pepper.
1. Mix the flour well first, and slowly pour it into the flour with boiling water. Be careful not to use cold water here. When adding hot water, slowly stir with chopsticks, and stir with chopsticks into a flocculent shape. Add appropriate amount of cold water and mix well. Knead into smooth dough to prevent air drying, cover with plastic wrap and wake up 15 minutes.
2. Remove the old leaves from the leek, rinse it, drain the water, and then chop the leek. Cut the ginger into powder, rinse the shrimp skin, drain the water, knock the eggs into a bowl and beat them evenly with chopsticks to make the egg white and yolk fully blend.
3. Heat the oil in the pan, pour in the egg liquid, spread it out, and when the egg liquid is slightly solidified, use chopsticks to beat the eggs into small pieces, so that the fried eggs are broken and very uniform, and let them cool for later use. If the fried eggs are large, chop them up with a knife.
4. Put leeks, eggs, dried shrimps and Jiang Mo into a deep container, pour the oil into the pot, heat it until it smokes, turn off the fire, and pour it into the stuffing after the oil cools.
5. Stir well with chopsticks, then add salt and white pepper and stir well. First add oil and stir, then add salt and stir evenly, so that the surface of leek is covered with a layer of oil to form an isolation layer, and then add salt, so that it will not be so easy to produce water.
6. Knead the dough into strips, divide it into agents with uniform size, take one agent and flatten it, and roll it into skin. When rolling the dough, it must be rolled into a dough with a thick middle and a thin periphery, so that it can be better closed and the stuffing will not be exposed in the middle. Wrap a proper amount of stuffing, and wrap it. So the leek box was wrapped.
7. Add oil to the pot and heat it. Put the leek boxes into the pot and fry them one by one. Stir-fry the leek boxes on both sides and take them out. The remaining leek boxes are still burned.