1. Use a tool to rub the squash. Don't use a tool with a small eye. Make it thicker. Mix it with salt and pickle it. Squeeze out moisture
2. Chopped chives and set aside
3. Put the snapped squash into the pot (you can chop a few times, you can chop the liquid, whatever you want), and then add the fried eggs
4. Add oyster sauce, cooking oil, and pepper, and mix well. Do not put soy sauce in it to avoid too much moisture
5. Make the noodles ahead of time. The ratio of noodles to water is 2:1.
6. Roll out dumplings, just make normal-sized dumplings
7. Place the dumplings in a well-oiled pan, leaving a little gap
8. Fry on a low fire, and fry the bottom of the dumplings until slightly charred
9. Add water to half the height. Cover the pan and fry on medium heat for about 6 minutes
10. Fry the water in a boiling pot and remove the steam after heating
11. Look at the bottom of the dumplings slightly burnt, each is a bit clear, very delicious
Tips:The horn melon is shredded and marinated, and it can be directly added to the filling without chopping it. Chop a few if you like a little bit.
Pay attention to the saltiness when mixing the stuffing. The salt has already been added when pickling the shredded melon. Do not put liquid seasonings such as soy sauce. Add some oyster sauce and pepper to freshen up.
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