Accessories: a spoonful of oil, a pinch of salt, 2 eggs, 300g leek.

1. Add boiling water to the flour and stir it with chopsticks to form a floccule.

2. Then add cold water, stir well with chopsticks, knead into smooth dough, cover with plastic wrap and wake up for 20 minutes.

3. Chop the leek, pour in the appropriate amount of vegetable oil and mix well.

4. Pour the hot oil into the pot, pour the egg liquid, stir with chopsticks while pouring, and turn off the heat and cool after the egg liquid solidifies.

5. Put the eggs, minced meat and leeks together in a container, add salt and mix well.

6. Roll the kneaded dough into long strips and cut into small pieces. Roll the small pieces into a circle, wrap them in the stuffing, fold them in half up and down, pinch the edges tightly, and then pinch out the lace.

7. Heat the pan and pour in some oil. After the oil is hot, put it in the leek box and fry it on low heat until the bottom is golden.

8. Pour a small amount of water that doesn't reach the box along the edge of the pot, cover it, simmer until the water is dry, and the squeaking sound in the pot means that the box is cooked.

9. Turn the leek box upside down and fry the surface until golden brown.