1. My little girl said that she would like to eat jiaozi and change it into dumpling skin. But this kind of noodles is very thick. I put a little salt in it and kneaded it into a smooth dough with cold water. I left it for two hours.

2. Wash the leek first, control the water, and fry the eggs. Don't be too hot when frying eggs, it won't taste good when you are old. When the oil is hot, put the eggs in, stir them with chopsticks and solidify them into pieces. Take it out for later use. Dice the mushrooms and carrots, but not too small, too small and tasteless. Cut garlic into foam for later use.

3. Sit in a pot, put garlic foam in hot oil, put mushrooms and carrots to smell, and turn off the fire to cool.

4. Put the eggs in the mushrooms and stir for later use.

5. Cut the leek into sections, chop the leek into short foam, and chop the ginger into foam. Put leeks and ginger into mushrooms, add seasonings, and use soy sauce (soy sauce can also be used) to consume oil. Stir the thirteen spices, pepper oil, sesame oil and vegetables evenly, and finally put salt when opening the bag.

6. Knead the dough long, knead it into small dough with a knife or hand, and roll it into a circle (thickness depends on personal preference)

7. Put the adjusted trap in the leather and wrap it tightly to prevent the pot from leaking and the water will boil in the jiaozi.

8. Generally, it is good to drive twice.

9. I ate my own garlic Chili oil, which was delicious.