Ingredients: a cabbage, a handful of vermicelli, a carrot, a proper amount of shrimp skin, a spoonful of soy sauce, a spoonful of soy sauce, two spoonfuls of soy sauce, a spoonful of pepper powder, two spoonfuls of Wang Shouyi stuffing, a proper amount of salt, an appropriate amount of cooking oil, a proper amount of chicken powder, a green onion and a piece of ginger.

1, appropriate amount of flour into about 80 degrees of hot water, be sure to pour bit by bit. Then knead it into a smooth dough and put it in a fresh-keeping bag to wake up.

2. Soak vermicelli in hot water in Kamikiri for a short period.

3. Insert carrots, blanch in hot water, dry and cut into small pieces.

4. Wash the shrimps and dry them for later use.

5. Cut the cabbage into strips and then cut into small pieces.

6. Chinese cabbage is chopped and dried with salt.

7, vermicelli, shrimp skin, green onion foam, ginger foam, carrots, stir together, add all seasonings and cooking oil.

8. Finally, add the cabbage and mix well.

9. Wake up the noodles, take out the skin that is bigger than the usual dumplings, boil the pot, put the steamed buns in, steam them up 10 minutes, and take them out of the pot. Don't steam them for a long time, they are not delicious, and the stuffing has collapsed.