1. Add a little salt and oil to the flour
2. Pour boiling water into the flour to boil half of the flour
3. Then pour in cold water and mix well
4. Knead vigorously into a smooth dough
5. Cover the dough and let it rest for 20-30 minutes
6. Soak the vermicelli in warm water
7. Peel the radishes, wash and rub them into filaments
8. Add a little salt to the shredded radish
9. Then put a little sugar and stir evenly to marinate for a while, squeeze out the excess water
10. 10. Chop the soaked vermicelli
11. Chop the soaked vermicelli
12. Wash the shrimp skins and put them in a clean pot, add a little cooking wine and bake them over a small fire
13. Chop the baked shrimp skins into fine pieces
14. Finely chop the lard residue, chop the green onion and ginger together
15. Take a clean container, pour shredded radish, lard residue, shrimp skin, vermicelli, green onion, and ginger together, add salt, sugar, pepper, chicken essence, sesame oil, and edible oil to taste
16. Stir all the fillings evenly
17. Then take out a ball of awake noodles and knead it into a strip
18. Divide the dough into evenly-sized noodles
19. Use a rolling pin to roll the dough into a thick, thin dough around the middle
20. Pack the right amount of stuffing and squeeze the sides tightly
21. After the electric baking pan or pan is heated, brush with thin oil, and put the raw embryos in the box to bake or fry
22. When the radish box is golden on both sides, it's ready for serving
Tips:1. Adding a little salt to the flour can increase the gluten of the dough, and adding a little oil can make the dough crisper
2. Using semi-hot noodles can make the finished box skin not so hard and taste softer
3. The shredded radish is marinated with salt and sugar, which can kill the excess water. Adding sugar can improve the bitter taste of the shredded radish.
4. Bake the shrimp skin over a small fire to remove the fishy, and at the same time it can be more fragrant
