1. Put the leaven head on the flour (the leaven head is a soft dough block that is fermented for about 4 hours after one heat preservation. When opened, it has a wine aroma. The dough is densely packed with large bubbles, and the whole is a thick paste-like tender fermented noodle.)
2. Sprinkle flour and gather into dough.
3. Gradually live into a slightly softer dough.
4. Vegetarian fillings. A vegetarian stuffing made from leek, fried tofu, black fungus, oyster sauce and salt.
5. Pack the vegetarian stuffing.
6. Fold it into a ball and press it into a cake.
7. Roll out the cake to make it into a green body.
8. Heat the pan with cool oil and moisten the pan.
9. Put in the green body, turn it over after setting.
10. Fry on both sides until golden brown.
11. The finished product is out of the pot.
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