1.2 shelled and washed bamboo shoots, blanched in boiling water and diced; 250g knife-forehead prawns are stripped of their heads, shells and tails, and the shrimp line is removed from their backs for later use.

Add diced bamboo shoots, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon soy sauce, a little salt and sugar into 2.250g minced meat, stir well, and then add water one by one to stir and marinate for 20 minutes.

3. Take a dumpling skin, spread it with marinated minced meat, and spread a processed shrimp in the middle.

4. Knead the middle part of both sides of the dumpling skin, and don't seal the two ends.

5. Take a pot, let the oil in the pot cool, arrange the kneaded jiaozi in 1 circle, fry over medium heat until the bottom of the pot is golden, add half a bowl of clear water, cover the pot and fry for about 5 minutes.

6. 1 break the eggs, add a little water and salt, stir well, sieve and pour into the pot, cover the pot and fry until the egg liquid is solidified.

Open the lid and sprinkle a little chopped green onion, then pour in the oil and spicy seeds.