1. Add yeast and water to the flour to form a moderately hard dough and put it aside in a warm place to ferment
2. Wash the leeks, control water, and chop finely
3. Chopped leeks into a basin, add scallion oil and mix well
4. Add salt and white pepper to the eggs and thoroughly beat them
5. Add oil to the wok and heat up, pour in the egg mixture and fry into small pieces
6. Then pour the shrimp skins and fry them, turn off the heat and cool for later use
7. Pour the cooled minced egg into the chives, add five-spice powder, salt, and sesame oil, mix well and set aside
8. Prove the dough to double its size
9. The fermented dough is vented, knead well, and knead the same size agent under the strip (the agent is slightly larger than the dumpling wrapper)
10. Roll out into a round skin with thin sides and thick middle
11. Fill in the right amount of filling
12. Hold the leather with your left hand and fold it with your right hand from right to left to make a bun
13. Complete all the buns, and leave for 15 minutes a second time
14. Add a small amount of oil to the pan to heat up, put the greens in, leaving a gap between them, and fry until there is a little hard crust at the bottom
15. Pour a bowl of water, the water is about 2/3 of the bun
16. Cover the pot with a lid and bring to a boil. Turn to medium and low heat until the water is dry (this process is about 4-5 minutes), and when there is a "sizzling" sound, turn off the heat and simmer for another minute, then the pan will be ready.
Tips:1. Place the wrapped buns in the pot with a certain distance in between.
2. Mix the leeks with oil to prevent the soup from coming out.
