1. The flour is divided into two, half of the noodles are boiled in boiling water, and the other is mixed with water at room temperature, kneaded into dough, and covered with plastic wrap.
2. Beat the eggs and fry until cooked, clean and chop the acanthopanax leaves, peel the green onions and carrots, wash and chop them, put them in a basin, add five-spice powder, pepper, mushroom powder, salt, and oyster sauce and mix well.
3. Carrots, onions, chopped, green peppers peeled, washed and chopped, corn kernels chopped, add a little oyster sauce and mix well.
4. To make dumplings, knead the dough into thin strips, cut the dough evenly, and roll it into skins. First, pierce the acanthopanax fillings, fold them in half, and then fold the other two sides in half to make the four corners.
5. Pinch each two sides together, there are 4 small petals in the middle, opening the four corners.
6. Load four kinds of decorative materials.
7. Brush the bottom oil in the pan, and add the wrapped Sixi dumplings.
8. When it can be pushed, add half a bowl of water, cover and simmer for two to three minutes. After collecting the juice, fry for another minute or so. Out of the pot.
