Add 500 grams of flour and 4 grams of salt to the bowl. Half of the flour is mixed with 180ml boiling water and the other half with 160ml cold water. While pouring water, stir with chopsticks. Stir until the flour is flocculent, knead it into dough by hand, knead it into strips, and cut it into dough with uniform size.

Knead the cut dough into round dough by hand, then put it on a plate with oil at the bottom, brush the dough evenly with oil, cover it with plastic wrap and seal it for 40 minutes.

Bring the pan to a low heat, pour the oil into the beaten egg liquid, stir it quickly until it becomes smaller, then fry the shrimp skin and take it out for later use.

Put chopped leeks and scrambled eggs in a small pot. Shrimp skin, pepper, salt, oil consumption, chicken essence and sesame oil, stir well for later use.

Put the dough on the panel, flatten it by hand, add appropriate amount of leek and egg stuffing, then pinch a piece of dough from bottom to top, fold it on it, and flatten it by hand.

Brush the electric baking pan with oil, put the prepared leek box in, turn it over for two minutes, then turn it over with low heat until both sides are golden and crisp, and take it out.