Seasoning: chives (two), fungus (appropriate amount), eggs (one), dried laver (appropriate amount), white pepper (appropriate amount), vegetable oil (appropriate amount), soy sauce (appropriate amount), cooking wine (appropriate amount), sugar (appropriate amount), starch (appropriate amount), salt (appropriate amount) and lard (appropriate amount).

Kitchenware: electric baking pan

Steps:

1, prepare the materials, soak the fungus in advance, beat the eggs in a bowl, add a little salt and fry into pieces. Soak the dried rice in water 10 minute.

2. Pour 200 grams of flour into a large basin, add 100 ml of boiling water, stir with chopsticks while pouring, add a little cold water, and mix the dough.

3. Pour in about 10g vegetable oil and knead the dough until the oil is completely absorbed by the dough to form a smooth and soft dough.

4. Cover with plastic wrap and wake up for half an hour.

5, chopped leeks, chopped fungus.

6. Add chopped green onion, fungus and dried seaweed to the meat stuffing, and add chopped eggs.

7. Pour proper amount of vegetable oil, salt and white pepper in turn, add soy sauce, cooking wine and sugar and stir well.

8. Add a little dry starch and mix well. Leave 10 minute.

9. Heat and melt a tablespoon of lard, add appropriate amount of flour and stir into cakes for later use.

10. Sprinkle a proper amount of dry powder on the chopping board and roll the proofed dough into rectangular chunks.

1 1, and apply ghee evenly.

12, roll from bottom to top, and roll while pulling.

13, pinch the top and both ends to prevent the dough from flowing out.

14, divided into six small portions on average.

15, pinch both ends of each portion.

16, take a piece of dough and put it on the chopping board, and gently press it into small doses by hand.

17. Eat the rest of the dough in turn and wake up for ten minutes.

18, proofing the dough, rolling it into a thick skin with a rolling pin and surrounding it.

19, take a proper amount of meat stuffing and put it in the middle of the crust.

20. Wrap it like a steamed stuffed bun.

2 1, put the hem into the panel and finish the rest of the dough in turn.

22. Brush the electric baking pan with a layer of oil, put it into the wrapped fire in turn, and gently and evenly push it around by hand to make it slightly thinner.

23. After turning it over, one side is golden, and both sides are golden.