1. Add two eggs and a pinch of salt to high-gluten whole wheat flour
2. Use warm water to form a smooth dough and cover it with a damp cloth. Use a food bag to wrap the dough in the basin for 20 minutes.
3. Pour the sunflower oil into the wok in advance and heat it until the oil temperature naturally cools, then put the chopped pork filling and the chopped ginger rice grains into the oil pan and stir evenly
4. Add Liubiju's yellow sauce and chicken noodles
5. Soaked black fungus, chopped carrots and chopped into small pieces, chopped cabbage, chopped, add salt to pick up the water, squeeze out the excess water with a gauze bag, and set aside
6. Put the black fungus and chopped carrots into the pork filling and stir well
7. Add an appropriate amount of leeks to the filling to increase the flavor and mix well
8. Put the squeezed cabbage ball into the filling. Don't make the cabbage too dry and stir together to make the filling taste delicious.
9. Knead the dough into strips and cut the front and back into a uniform agent
10. Cut a piece of noodles into the dough and sprinkle it evenly on the surface
11. Press all the face powders into a flat shape with your hands
12. Then roll it into a dumpling with a thicker skin in the middle and thinner on the sides
13. The dumplings are ready
14. The water in the pot is boiled enough to put the dumplings
15. After the dumplings are placed in the pot, use the back of the rice spoon to push along the sides of the pot to prevent the dumplings from sinking to the bottom and sticking to the pot
16. After the pot is boiled, stir it around the edge of the pot with a rice spoon
17. Add cold water once after boiling
18. After boiling the pot for the second time, add cold water and so on.
19. Boil again to remove
20. When the dumplings are cooked, put them out of the pot and put them on the plate
Tips:Adding eggs and a little salt to the flour can make the noodles stronger and taste better
