1. Break eggs. Pour two spoonfuls of vegetable oil into the wok. Don't wait until the oil is hot before pouring the egg liquid. Turn off the heat and stir with chopsticks to solidify the eggs.

2. Peel and chop ginger (add ginger powder to leek, or add a little alkaline noodles, jiaozi's stomach will not turn sour).

3. Drain the soaked vermicelli and chop it up.

4. Pour five teaspoons of vegetable oil into the wok, and stir-fry the peppers slowly with a small fire.

5. Wash leeks, spin dry and chop them with a knife; I washed the leek all night, and it shone all night. Hold the leek with your left hand and press it down, and move the knife with your right hand. When grasping with your left hand, be sure to take your fingers back and don't open them, or you will easily cut your hands.

6. After the boiled pepper oil is cooled, pick out the peppers and pour them into the chopped leeks and stir evenly; Pour the oil into the plate first, so that the filling won't come out easily.

7. Pour other chopped raw materials into the leek.

8. Put two spoonfuls of seafood soy sauce, three spoonfuls of salt and appropriate amount of sesame oil into the stuffing, and stir evenly clockwise with three chopsticks.