1. Deep-fried crispy fragrant shrimp skins over low fire.
2. The process of frying.
3. Fry well and turn to high heat. Lay the egg liquid and stir fry.
4. Shrimp skins and eggs are fried together.
5. Wipe shreds.
6. Stir the Japanese cucumber shreds, eggs, and shrimp skins evenly.
7. Roll out the dumpling wrapper and wrap the stuffing with dumpling wrapper, but leave the ends unsealed.
8. wrap up.
9. Add a small amount of oil to the bottom of the pot and spread the pot stickers.
10. Cover the lid and heat it evenly in a small heat for two weeks. Add half a bowl of water and continue to heat the lid in a circular motion for about 10 minutes.
11. Open the lid after 10 minutes. There is a certain amount of water vapor. Turn the heat to a higher level and heat it evenly in a circular motion. At this time, heat the water vapor to make the bottom of the potsticker settle.
12. During the heating process, about 5 minutes.
13. Put the pot stickers upside down out of the pan.
Tips:Be sure to heat it evenly with a small flame.
