1. Ingredients: 5 cents for leeks, 40 dumpling skins, 1 egg, 1 spoon of salt (seasoning spoon), appropriate amount of light soy sauce, appropriate amount of dark soy sauce, half a catty of large meat filling (pork belly), Appropriate amount of chicken essence, 1 tablespoon of Shisanxiang, 1 tablespoon of oyster sauce, 6 green onions, and 4 slices of ginger.

2. Put the seasonings and onion and ginger into the meat filling, then pour oil to stimulate the aroma of onion and ginger, stir in one direction, and then add the eggs to make the filling taste more tender. Continue to stir evenly.

3. Chop the leek into sections, put it on the meat filling, pour a little cooking oil, and stir the leek. This is to seal the port of the leek and prevent water from coming out easily. After a few stirs, it can be mixed with The meat fillings are stirred together in one direction.

4. Put the filling in the middle of the dumpling wrapper. When placing the filling, try to put it into a rectangular shape in the middle of the dumpling wrapper, then fold it in half and pinch the middle part tightly. Brush the electric pan with oil and put in the pot stickers. After 2 minutes, when the bottom is slightly burnt, pour the juice mixed with flour, starch, cooking oil and water into the gaps of each pot sticker. Ratio: 2:1:1:2. Pour the powder sauce into the pot stickers only half way. Too much will make the taste worse.

5. Close the upper lid, open the upper lid switch for 2-3 minutes, and simmer for another 1-2 minutes before it is ready.