1. Wash the sweet potato vermicelli, soak, drain and chop.
Pick and wash the leeks, drain the water, chop into small pieces, and mince the ginger.
2. Put vegetable oil in the wok. When the oil is very hot, slowly pour in the egg liquid and stir-fry until cooked. Chop and set aside.
3. Add oil to the wok, add Sichuan peppercorns, stir-fry the Sichuan peppercorns over low heat until fragrant, remove the Sichuan peppercorns
4. Pour in the vermicelli and stir-fry for three to five minutes, wait The vermicelli will swell slightly after absorbing the oil
5. Add leeks, eggs, vermicelli, minced ginger, dark soy sauce, cooking wine, a little thirteen spices and sesame oil, mix well, then add salt and mix thoroughly to form a filling
< p>6. Blanch the flour evenly with boiling water7. Cool it, knead it into a hot dough, and let it rest for about 30 minutes
8. Knead the hot dough evenly, roll it into strips, and lay it down
9. Flatten it with your hands and roll it into a round piece
10. Put the stuffing (I like more stuffing)
11. Wrap Shape the cabbage corners into the shape of large dumplings
12. Then pinch out the lace with your hands (can be omitted)
13. The wrapped cabbage corners in Figure 4 below are waiting to be put into the oil pan
14. When the oil in the pot is 70% hot, add the green cabbage cubes, fry over medium-low heat until golden brown, remove and drain the oil