1. Ingredients: 350 grams of shepherd’s purse, 50 grams of sea rice, and 3 eggs.

2. Seasoning: 15ml sesame oil, 10ml peanut oil, 25 peppercorns, 15ml rice wine, 5g green onion, 5g ginger, appropriate amount of salt, a little white sugar, a little light soy sauce.

3. Pinch off the roots of the shepherd's purse, pick and wash it. After the water in the pot boils, turn off the heat and add a little salt. Blanch the shepherd's purse, quickly take it out and immerse it in cold water, take it out and drain it. .

4. Squeeze out some of the water from the shepherd’s purse, chop it into pieces and put it in a basin for later use.

5. Soak the sea rice in warm water, wash and chop into fine pieces for later use.

6. Crack the eggs into a bowl and add a little salt to break them up. Finely chop onion and ginger.

7. Heat the oil in the wok, fry the eggs, chop them with a shovel, add dried shrimps and rice wine and stir well.

8. Pour the shepherd’s purse into the basin and mix well, then add the chopped green onion and ginger.

9. Pour sesame oil and peanut oil into the wok, sauté the pepper until fragrant, remove after the pepper is burnt, and pour the hot oil into the filling.

10. Add salt and a little white sugar to the stuffing and mix thoroughly.

11. Mix the noodles with warm water to form a dough, cover with a damp cloth and let it rest for 15-20 minutes.

12. Make small portions, roll them into wrappers and stuff them.

13. Heat the water in the pot to a boil, add a little salt, add the dumplings, do not cover them until the dumplings float, cover them and cook for two times. During this time, boil the water twice and they will be cooked.