1. Blanch the flour with boiling water to form a snowflake noodle, let it dry for a while and knead it into a dough.
2. Rub the strips down.
3. Roll into a round skin.
4. Stir the ground meat, green onion, ginger, and seasonings, wrap the round skin into the filling, and use a pinch method to make willow leaf dumplings.
5. Wrapped willow dumplings.
6. Put the willow-leaf dumplings in the non-stick pan and fry them to set the shape.
7. Add 25 grams of starch, 20 grams of flour, and 5 grams of corn flour to 200 grams of water and mix thoroughly.
8. Pour into a non-stick pan.
9. Pour 10 grams of salad oil evenly, cover with medium heat and fry for 2 minutes, pour in a little salad oil again, cover and continue frying.
10. When the bottom of the pot is in a net shape, open the lid, so that the bottom of the pot is evenly heated, and the moisture is collected until the color is golden.
11. Upside down in the plate.
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