1. Thaw the Sophora japonica in the refrigerator in clear water, remove it, and grab the water. (Don't hold it too dry).
2. Beat 4 chai eggs.
3. Put a proper amount of oil in the pot, a little more, so that the fried eggs won't dry out and the taste will be tender.
4. Pour the egg liquid cold oil, turn on a low heat, and quickly scatter it with chopsticks in a circular motion.
5. The egg liquid is solidified, scattered, served out, and allowed to cool for later use.
6. Heat a little oil in the pot, and pour in the shredded mushrooms.
7. A little salt, light soy sauce, soy sauce, stir fry for color, turn off the heat. Let cool for later use.
8. Shredded eggs, shredded shiitake mushrooms, shredded carrots, sophora japonica, minced ginger.
9. Appropriate oyster sauce, light soy sauce, sesame oil, salt, self-marinated pepper powder.
10. Mix well into stuffing. Pepper flavor, the scent of shiitake mushrooms, it smells very good😍😋
11. Too late to mix the noodles and bought the finished dumpling wrappers.
12. Pack the right amount of stuffing.
13. Make dumplings one by one.
14. Bring an appropriate amount of water to a boil in the pot, and put the dumplings in.
15. Boil for two or three rolls to remove.
16. Finished product.
17. Finished product.
