1. Dumpling wrappers open in four
2. Boil the water and pour the dumpling wrappers and stir with chopsticks to prevent the dumpling wrappers from sticking to the pan, so that you can't see the white heart when you cook them.
3. Wash with cold water,
4. Just let it dry until it doesn't drip
5. Shredded cabbage, sliced lean pork, and shredded ginger simultaneously pour into the pot and stir fry for a while
6. Pour the dried dumpling skins into the pot, add light soy sauce, chicken essence, salt, chili flakes, chopped green onion, stir fry until the dumpling skins are evenly colored and start the pot
