1. A bowl of flour, an egg, five spoons of salt, a bowl of cold white, start to stir into a flocculent, can simmer into a dough (the cold white is poured in several times, not all at once)
2. Can knead the noodles into "three lights", the surface is smooth and soft, covered with a lid (or sealed with plastic wrap to prevent air drying)
3. Uncover it after two hours. You can knead the dough again and roll it into a thicker cake shape. Use a knife to cut into strips, and then roll out small particles of equal size into the dough (the middle is slightly thicker and the edges are thinner)
4. Add the chopped pork and cabbage stuffing to soy sauce vinegar salt chicken essence, steamed meat powder, large spice powder, pepper powder, ginger powder, starch, thirteen spices, chili noodles, green onion, ginger and garlic, mash and mix in
5. After the rolled dough, you can make dumplings. Place them on a lining plate, boil water in the pot, and pour them one by one. Prepare a basin of cold water (used for dumplings to prevent sticking of the skin and water).
6. A total of three points of water, boil once and a little bit of cold boiled water, after three times, you can take out the pot and let it cool and boil, then put it on the plate
