Ingredients: taro with skin 200g, flour 300g, leek 1 piece, 2 eggs, vermicelli 1 spoon, sesame oil 1 spoon, 2 tablespoons of soy sauce, and oyster sauce 1 spoon.

Steps:

1. Wash four taro skins and steam them in a steamer.

2. Soak the vermicelli in cold water for 20 minutes in advance, sprinkle with eggs and chop the leek for later use.

3. Steamed taro is pressed into mud with a spoon.

4. Press the mashed taro and add flour, knead it into a smooth dough, and wake it for 20 minutes.

5. After waking up, fry the eggs in the pot for 2 minutes.

6. Finally, pour in chopped leeks and mix well. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of sesame oil and mix well.

7. Proofread the dough, divide it into uniform agents, and roll it into thick skin in the middle.

8. Wrap jiaozi in your favorite shape.

9. Put the wrapped jiaozi in a steamer, take it out and put it in cold water 12 minutes.