1, prepare materials, pig head slightly with a little fat taste will be better, cabbage with the middle of the core.

2, shrimp did not shoot together, make up a

3, flour and water, make dough, wrapped in plastic wrap, wake up twenty minutes.

4, pork chopped into puree, onion and ginger minced, cabbage heart minced.

5, pork chopped into puree, onion and ginger minced, cabbage heart minced.

6, tofu in the water to cook a little, and then diced spare.

7, first of all, onion and ginger minced into the puree and mix well, add peanut oil, soy sauce, salt, monosodium glutamate.

8, then add the shrimp and mix well, then add the cabbage, and finally add the tofu, the filling is ready.

9, will be good to wake up the surface rolled into a skin, the level is not home, get out of the round.

10: Spread the filling evenly over the dough.

11, and then start from the side of the roll up

12, all rolled up

13, cut with a knife

14, on the pot of steaming fifteen minutes

Tips

1, tofu put in the water to boil, to prevent cutting is cut, mixing filling last mixing into the tofu, try to gently do not mix the tofu crushed.

2, because the shrimp, so do not have to put too much salt.

3, the noodle should be soft and moderate, not too soft, not too hard.