1. Parsley wash and control water
2. Wash the shrimp skins with clean water and remove the water control
3. Add salt and white pepper to the eggs and beat them thoroughly
4. Add oil to the wok and heat it up, pour in the egg mixture and fry into fine pieces
5. Pull out the minced egg aside, pour into the shrimp skin and fry loosely, turn off the heat and cool
6. Cut parsley into finely chopped small cubes
7. Pour the scallion oil and mix well
8. Then add egg, shrimp skin, five-spice powder, salt, sesame oil, mix well and set aside
9. Take a dumpling wrapper and fill it with the right amount of filling
10. Put a dumpling wrapper on top and squeeze it all around
11. Use a fork to press out the pattern
12. Add a little oil to a non-stick pan and put the dough into the pan on low heat
13. Seared until golden on both sides, ready to eat
Tips:1. Mix celery with oil in advance to prevent soup.
2. Fry the box with a small fire to avoid frying.
