2. Drop oil on the chopping board. Knead the dough into strips and cut it into six small pieces. Put oil drops on the plate and spread them evenly.
3. Knead the dough into long strips and put them in a plate. Wrap it in plastic wrap and wake up for 30 minutes.
4. Stir fry leeks, diced carrots and scrambled eggs, pour in cooking oil, salt and thirteen spices and mix well.
5. Drop oil on the chopping board, press the surface and roll it into thin slices.
6. Put the stuffing on the surface and skin, fold it in half and stick it on.
7. Roll up your tail and hold it down with your palm.
8. Boil the oil in the pot and fry it in the leek box.
9. Turn it twice and you can cook.