1. Freshly picked alfalfa sprouts in the field, wash them with clean water.
2. Blanch the hot water, over cool water, to maintain the fresh flavor of alfalfa.
3. Beat the eggs-add a little oil, the eggs will be softer.
4. Squeeze the excess water and chop the alfalfa, let the eggs cool and chop.
5. Add appropriate amount of sesame oil, salt, taste very fresh, oyster sauce, monosodium glutamate, thirteen incense, mix well.
6. Conditions are limited, and dumpling wrappers are ready-made.
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