main ingredient

purslane

15g

pork stuffing

15g

auxiliary material

salt

sugar

cooking wine

pepper

. Bake for 2 minutes

2. Soak the pepper in hot water for later use

3. Remove the roots and bad leaves of Portulaca oleracea, and wash

4. Add salt and white sugar to the pot, then blanch the Portulaca oleracea, and cook until it becomes discolored

5. Take it out and put it in cold water for supercooling

. Stir pepper with water

1. Add purslane and onion ginger, and mix well,

11. Knead the dough until smooth, rub the strips, and add the agent

12. After flattening one by one, roll it into thin slices with a rolling pin

13. Take a dough, put it on the palm of your left hand, and put the stuffing

14.