1. Minced pork, northeastern sauerkraut, minced green onion and ginger.
2. Add light soy sauce, thirteen incense, salt, vegetable oil.
3. Stir evenly to form the filling.
4. Add flour and water, knead into a smooth, moderately hard dough, and noodles for about half an hour. This is Hao Hao dough.
5. Rub the dough into strips, cut the ingredients, and press them to flatten them one by one.
6. Roll into dumpling wrappers.
7. Take the dumpling skin, wrap the stuffing, and shape it into a dumpling shape.
8. Fill the pot with oil and heat until warm, put the dumplings on, cover and fry on low heat.
9. Fry until the bottom is golden and set.
10. Add starch water.
11. The amount of starch water is less than half of the dumplings. Continue to fry on medium-low heat with a lid.
12. Fry until the dumplings are cooked through and the starch water is dried.
13. Sprinkle some black sesame seeds.
14. Buckle it on the plate with the bottom side up, and the delicious ice-flowered fried dumplings are ready.
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