1. Put the flour into a large basin, add boiling water, mix the flour and boiling water evenly with a rolling pin to form a snowflake shape, then slowly add cold water to adjust the softness of the dough, when the water is absorbed by the flour, take it out and put it to work On the table, knead again to form a smooth dough, cover with plastic wrap, and let stand for 30 to 40 minutes
2. At the same time we wake up the noodles, we start to prepare the fillings, wash the cabbage, drain and chop, soak the vermicelli until soft, take out, drain and cut into small pieces, soak the dried mushrooms in water until soft, then dice, wash and dice pork belly, 2 Eggs and dried shrimps
3. Break up the eggs, pour 2 tablespoons of oil into the wok to heat up, then slowly pour the egg liquid into the pan, and use chopsticks to spread it into filaments. When the eggs are fully cooked, take them out and set aside; pour a little oil into the pan and cook Heat, add pork belly and fry until the color changes
4. Add shiitake mushrooms and Chinese cabbage, stir and fry until fragrant
5. Then add the shrimp skins, add 2 spoons of light soy sauce, 3 spoons of mirin, 2 teaspoons of white pepper, 1 teaspoon of salt, 1 teaspoon of chicken essence, add a little water and continue to fry until the moisture is dry, add the freshly fried egg flowers and mix well
6. Finally add the vermicelli, turn off the heat and mix well, set aside for the filling
7. After waking up, divide the dough into two parts, knead into long strips, and divide into small doughs of 30 grams each. After rounding, they are smashed into a round dough, wrapped in 3 tablespoons of cabbage filling, folded in half, and pressed tightly, and the filling is ready. cake
8. Pour 2 tablespoons of oil into the pan to heat up, put in the pie, and fry on low heat until golden on both sides.
