2. Seasoning: 1/2 teaspoon of salt, 1 tablespoon of soy sauce, 1/4 teaspoon of MSG, 1 segments of green onion, 1 small pieces of ginger, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, appropriate amount of cooking oil, 400 water g, Sichuan pepper powder 1/2 tsp.

3. First, mix the noodles at a ratio of 2:1 and set aside to simmer.

4. Wash the wild vegetables, blanch them in boiling water, take them out without boiling the pot, rinse them with cold water, squeeze out the water, and chop them into pieces.

5. Mix the meat filling: Put the pork filling, Sichuan pepper powder, minced ginger, light soy sauce, soy sauce, and MSG in a basin and mix thoroughly. Then add the minced green onion and sesame oil and continue to stir and mix thoroughly. Finally, add a little less salt to make the meat taste better.

6. Add the chopped lettuce into the meat filling and mix thoroughly. Taste for saltiness and add salt. Finally, pour in an appropriate amount of cooking oil and mix the meat filling well.

7. Knead the dough evenly, add ingredients, roll out the skin, make dumplings, put water in the pot, bring to a boil, put the dumplings into the pot and cook for 10 minutes, until the dumplings float to the top, they are considered cooked.