Ingredients: leek, eggs, shrimp skin

Accessories: oil, chicken essence, salt (salt is not needed if shrimp skin is put too much)

Beat the eggs, stir well and stir into small pieces. There is a trick here, that is, the oil temperature should not be too high, and the egg liquid should be kept stirring after entering the pot, so that it can be naturally broken into small pieces. You can't chop leeks, you can only chop them once. It's up to you to cut them yourself. Add the washed shrimp skin and oil and mix well.

Mix the dough, wake it for 20 minutes, grind it into small doses, roll it flat, fill it with stuffing, fold it in half, seal the edges, stand up and pat it flat, so that there are no unpleasant thick edges.

Add oil to the pot, heat it, pour out the oil, and then drain it. There must be less, just enough to brush the bottom of the pot. Put the wrapped boxes into the pot in turn and fry them slowly.

About 3 or 4 minutes, turn over and fry for 1-2 minutes, and the surface will creak slightly.