1. Wash the hooves of the small greens, boil the water in a pot and remove them to cool in cold water.
2. Dried fragrant, shiitake mushrooms, and lard residue are chopped together and served on a plate (lard residue depends on personal preference, if you don’t like it, don’t put it, it is recommended to put some lard residue to make it more fragrant)
3. Put oil in the pot, add fragrant dried, shiitake mushrooms, and lard residue in turn and fry. You can put a little more oil, and the green vegetables will absorb oil later
4. Squeeze out the water and chop the small green vegetables, put all the ingredients in a container, add a suitable amount of salt, sugar, soy sauce, sesame oil, thirteen spices, taste the salt, if it is light, you can add some and start stirring
5. The filling is ready, cover with plastic wrap and put it in the refrigerator to keep fresh for later use
