Pick leeks, rinse them with clear water and soak them in light salt water for 30 minutes. Then take it out, rinse it and drain it.

Beat eggs and put a little water in the beaten egg liquid. Put the oil in the pot when it is hot. After the oil is hot, pour in the egg liquid and stir it constantly with chopsticks, so that the egg liquid will naturally turn into fine chips in the pot.

Wash and fry the shrimps. Then peel the shrimp and chop it into fine particles for later use.

Pour the flour into a mixing basin, stir the flour with the prepared light salt water, and stir for 20 minutes.

Cut the prepared leek into fine powder, put it into a larger container with the prepared chopped eggs and shrimps, and prepare for stuffing.

Add a small amount of soy sauce and mix well with oil (boiled oil such as pepper and star anise). Because leeks don't eat salt, there is no need to put salt. )

Roll out the dumpling wrappers and prepare to wrap jiaozi.