200g sour plum, pork belly diced 100g, 20g shrimp skin, 20g chopped green onion, 6g salt (with stuffing), 40g sugar, appropriate amount of olive oil (for frying), 500g medium gluten flour, 4g salt (with flour), and 275ml 75 degree hot water. 2, plum vegetables are soaked in advance and then cut with a knife, and onions and pork belly are also diced. 3. Sprinkle salt until the flour is evenly mixed, then pour hot water into the flour and stir while pouring. 4. After the flour is mixed, cover it with plastic wrap or wet cloth for proofing 10 minutes or more. 5. Mix all the ingredients of the filling together for later use.