1. Pork stuffing (the proportion of fat and thin is enough, which is ready-made in supermarkets, but I think it is better to chop it myself), add two teaspoons of water, add salt, soy sauce, cooking oil, sesame oil and cooking wine, stir well, and put it in the refrigerator for a while.

2. Wash leeks and chop them into powder.

3. Put the leek into the minced meat and mix well (the leek is put at the end, so there is no water)

4. Add a proper amount of water to the flour to form a smooth dough, cover it with plastic wrap and let it stand for half an hour.

5. Knead the dough into strips, pull it into small doses, and roll it into dumpling skins.

6. Wrap the stuffing in jiaozi, one by one.

7. Heat small and medium torches, pour a thin layer of oil and set up jiaozi.

8. After the bottom is slightly shaped, pour in the prepared noodle juice and soak it in the bottom of jiaozi. Put the lid on and turn down the fire for about 8 minutes. The ratio of flour to juice is: 1 teaspoon flour and 12 teaspoon water, and the juice can be diluted.

9. This is what the ice flower looks like when it is shaped into a pot.