1, boil water, scald noodles with boiling water, pour water with chopsticks and stir until the flour is all flocculent. Cool the flour wadding, knead it into dough, and cover it to wake it up.

2. Cook noodles. Then fry the eggs, you can put more oil, and you don't need to add oil when mixing the stuffing. Stir the eggs with chopsticks and cool them for later use.

3. Wash and chop leeks. Cut the tofu into small pieces, not too small, because the stuffing is fragile. Cut the soaked vermicelli into small pieces. Add cold eggs.

4. Semi-stuffing: Put the cut raw materials into sesame oil and mix well to prevent the leek from coming out. Then add salt, chicken essence, thirteen spices and oyster sauce and mix well. Try the stuffing. It may be a little salty.

5, wake up, divide into appropriate doses, and roll into a round dough. Stuffed like jiaozi.

6, oil pan, chopsticks into a small bubble, put the wrapped hot noodle soup jiaozi into the oil pan and fry until golden brown.