List of ingredients: 2 eggs, 5g shrimp skin, sweet potato vermicelli 17g, and 280g leek.

1. Soak shrimps in clear water for 20 minutes to remove excess salt.

2. Wash and chop the leek, then mix in sesame oil, and stir evenly with chopsticks to seal the leek.

3. Knock the eggs into the bowl and add 1g salt to break up.

4. Cold oil in a hot pot, and the eggs are quickly fried and scattered after the fire.

5. After the vermicelli is cooked, it is cooled with cold water and then cut into small pieces.

6. Mix chopped eggs, vermicelli and shrimp skin into leek.

7. Add 4g salt, oyster sauce, white pepper and spiced powder and mix well.

8. After the cake is thawed, add the stuffing.

9. Fold the crust in half.

10. Fold a fold inward along the edge from one end.

1 1. stagger some distance and continue to fold inward to fold the second fold.

12. stagger some more to fold the third pleat, and so on (the last pleat begins to pinch where the tail of the previous pleat overlaps).

13. Fold the whole edge out of the lace all the time according to this method.

14. Bring the pan to a high fire. When the pan is hot, turn it to a low heat and put it in the leek box. Fry until both sides are slightly yellow.

15. Pour a small amount of water, cover and stew until the water is dry.

16. At this time, open the lid, then fry both sides for 1 min, and dry the skin moisture.