Ingredients: 400g flour, egg 1 each, boiled water 190g, pickled cabbage 1 each, a handful of vermicelli, Jiang Mo, a little chopped green onion, 2 tsps salt, 2 tsps soy sauce, 2 tsps edible oil, oyster sauce 1 tsp, spiced powder/.

1. Pick and wash leeks, and control the water to dry. Soak the vermicelli in clear water, pour the flour into a basin, then pour 200 grams of warm water, stir with chopsticks while pouring, and stir into a floccule. Add a spoonful of peanut oil to make the baked crust more crisp. Then knead the flour into dough, cover it and let it stand for 20 minutes.

2. Break up the eggs, cut the vermicelli into small pieces, pour hot oil into the pot, pour the egg liquid, stir evenly with chopsticks and let it cool.

3. Chop the leek, first pour in 1 tablespoon peanut oil and mix well to prevent the leek from coming out of the pot. Pour scrambled eggs and chopped vermicelli into a leek pot, add appropriate amount of salt, a little pepper powder and 1 tbsp oyster sauce, and stir well.

4. Divide the static dough into small portions, flatten the small portions of dough into a thin and uniform cake shape, and wrap the dough with a proper amount of stuffing to fold and knead the edges.

5. Fold it inward in turn, fold it into lace, brush the pot with a little oil, add the prepared pie, fry it on low heat until one side is solidified, and then turn it over and fry it until both sides are golden.