Wash Chinese cabbage, cut into fine powder, shred first, and then cut into sections.
Open the eggs in a bowl and mix well. Pour the oil into the pot. Pour the eggs into the pot while they are hot, and stir them quickly with a shovel (Tip 2: Quick stirring can prevent the eggs from forming large pieces, and small pieces of eggs are suitable for making buns and jiaozi). They are very small, don't let them form a big block. Let it cool in the pot.
Boil water in a pot, add vermicelli and cook thoroughly. Soak it in cold water immediately after taking it out, or rinse it (trick 3: avoid vermicelli adhesion), control the water to dry, and cut it off with a knife.
Put all the ingredients in a bowl, add shrimp skin, salt, white pepper, monosodium glutamate and oil, and stir well.
The dough is also baked at this time and kneaded into smooth dough. Knead the dough long and pull it into flour. Roll it into dumpling skin. Fill in the stuffing and compact it with the back of a spoon. Pinch it flat.
Heat the pan, pour in a little oil, drain the jiaozi into the pan and fry it slightly.
Pour a little water (you can add flour or starch to make batter, and fry it with ice cubes to make fried dumplings), and the water is less than one-third of that in jiaozi (Tip 4: Too much water will easily lead to overcooking in jiaozi, and too little water will easily get rusty. One-third of the water is suitable for making meat stuffing, and less than one-third is enough. ) just fine.
Cover it (Tip 5: Be sure to cover it, it is not easy to cook without it. My picture has no cover, so don't mislead me. ), the fire will dry the water, and then a small fire (small fire 6: golden, fragrant, delicious), fried into golden Garza can be out of the pot.