Put the flour into a pot, pour boiling water, stir with chopsticks while pouring, stop adding water when messy dough and a little dry powder exist at the same time, and knead it into dough when the temperature drops (the surface of the dough just kneaded is not very smooth, so don't worry, it will be easily kneaded after a while).

1. Wash pork belly and chop it into paste; Cut tofu into small cubes; Wash white lotus and cut into small pieces; Noodles are soft and cut into small pieces; Wash and dice spinach; Soak the fungus, remove the roots and cut into small pieces; Wash and dice mushrooms; Peel carrots and dice them; Wash and chop garlic seedlings; Peel and chop ginger for later use.

2. Heat the oil to 50%, add lean meat and Jiang Mo, stir-fry until the color-changing seasoning wine and soy sauce are evenly stirred, turn off the fire, add other ingredients in turn, mix well, and add salt, soy sauce, sesame oil and chicken essence to taste.

3. Divide the awake noodles into small doses, and roll them into thick skins in the middle.

4. Put a spoonful of stuffing on the round skin, spread it out with a spoon, lean on one side of the round skin as far as possible, fold the other side of the round skin, rub it in the middle first, then rub it with your fingers for a week, and push it forward while rubbing. Lace naturally forms.

5. Put a proper amount of oil in the pot, fry the prepared vegetable box cake embryo in medium heat until golden brown, turn it over and continue to fry until golden brown, change it to low heat, cover the lid and stew it on low heat, and turn it over continuously until the dough is transparent. Finally, stand up the vegetable box and fry the bottom and sides until golden brown.