Ingredients: chopped green onion

Seasoning: salt, chicken powder, sesame oil and scallion oil.

Step 1: Prepare, 1, blanch the Chinese cabbage, chop it up and squeeze it dry for later use.

2. Add chopped green onion and a little salt to the egg and break it up. Add base oil to the pot, heat it, fry the eggs into tiger skin color, and then fry the shrimp skin with the remaining oil and chopped green onion for later use.

3. Soak the vermicelli in 100 degree boiling water for 4 minutes and then chop it into fine powder for later use.

Step 2: 1. Add Chinese cabbage, eggs, vermicelli, shrimp skin and chopped green onion together, add chicken powder, salt and seasoning, and finally add sesame oil and chopped green onion to seal the taste.

2. Put the corn flour in the tray with a basin of water beside it.

Step 3: This is the secret of thin-skinned jiaozi. At first, we always mixed noodles first, and then wrapped jiaozi. Today, we break through the tradition and wrap jiaozi with dipping method.

1. Knead the mixed stuffing into balls with both hands and roll them evenly in the tray of corn flour.

2. Dip the powdered jiaozi in clear water, roll it in corn flour, and so on for 3 times, put it in a steamer and steam it for 4 minutes.