Materials: capers, pork, eggs 1. capers cleaned with hot water, blanched, fished out and cooled, chopped, reserved. 2. Pork cut into shreds, blanch in tap water, remove white foam, reserved. Give oil in the pan, boil, put the shredded pork loaded with slightly fried. 3. eggs into a bowl, beat sprinkle, give oil in a flat pan, let the eggs show a very thin layer, take it out and cut it into shreds, set aside. The most in advance to prepare a number of eggs open to put into the bowl and mix, add gravy powder so that the egg skin is not fragile, the stainless steel frying pan boiling pour into the egg mixture, shaped and turned over, twenty seconds after the export.

Prepare the vegetarian filling in advance: amaranth cleaned and cut into pieces, a small amount of sweet potato vermicelli with boiling water, eggs beat sprinkle add a bit of scallion, put the eggs in the pan fried over, immediately fried crumbled point. Sweet potato vermicelli softened and chopped, amaranth and egg crushed sweet potato vermicelli crushed together with sesame oil, salt, chicken essence, monosodium glutamate, thirteen spices to carry out the seasoning mix evenly on it. Prepare pork stuffing: chopped pork thigh meat, chopped scallion ginger foam, put together to carry out mixing, stirring along a direction into an egg, stirring for five minutes after adding thickening powder and stirring again for 2 minutes.

Wrapping: prepare a little wheat flour in advance and mix it with water to make it sticky, egg skin spread on the cutting board and put the vegetarian filling or dumpling filling into it, roll it forward and put both sides of the nest inside and then roll it again, and then stop and wipe the syrup on it. Prepare food in advance amaranth, pork, eggs, dumpling skin seasoning, salt, chicken broth, oil consumption thirteen spices in small quantities, the first we give the meat seasoning, each put into the salt, monosodium glutamate oil consumption thirteen spices, and then put in an egg, with a pair of wooden chopsticks and mixing in the clockwise direction with vigor, until the force of it is okay.

Subsequently put into the cut amaranth end, so that everyone's filling is done, the next side of the dumpling skin gradually wrapped around the bag bag filling, the first to prepare a little bit of egg wash in advance, and then we put the dumpling skin wider, on the top side of the bag on the filling to roll forward a little bit, and then the two sides of the cover, and then rolled forward to the end of the egg white, wipe a little bit of egg white, close the mouth, closed, meat dumplings, this is how to wrap up a good it is, the meat dumplings wrapped,Put in the meat dumplings wrapped, The meat dumplings wrapped,
Everyone put into the burn to thirty percent of the heat of the pan in the frying, open the fire slow frying, until the surface layer becomes yellow bright tone, it's good.