250g of leek, 4g of flour, 4g of eggs, 50g of vermicelli100g, 50g of shrimp skin, 2g of Jiang Mo10g, and a proper amount of salt.

working methods

1. Chop the leek and chop the vermicelli until soft.

2. Break the eggs and fry them in the oil pan until they are cooked in bulk.

3. Add vermicelli, shrimp skin Jiang Mo, Chili powder and salt into the scrambled egg pot and continue to stir fry. Finally, turn off the fire and let it cool. Add leeks and mix well.

4. Knead the dough into a ball, wake up for 20 minutes, pull off a large dose and roll it into a thin dough.

5. Put a proper amount of leek stuffing tightly on the dough bag, and finally cut off the extra dough with the edge of the plate under the extra roll.

6. Heat the pan, put it in a box and bake until both sides are slightly yellow.