1. Make the dumpling noodles awake first.
2. Heat an appropriate amount of oil, add a few peppers and green onions to fry until fragrant, pour out and let cool for later use.
3. Wash oyster mushrooms and cut into small pieces.
4. Hold out the water. The mince doesn't need to be so dry.
5. Mince millet pepper and ginger.
6. Appropriate amount of pork filling, minced ginger, minced millet pepper, pour in oyster sauce, light soy sauce, dark soy sauce, salt, homemade prickly ash powder (add more appropriately, the pepper is fragrant)
7. Pour in an appropriate amount of green onion and pepper oil that has been fried and let it cool, and add strength in one direction.
8. Heat an appropriate amount of oil and sauté the minced ginger until fragrant.
9. Add diced oyster mushrooms.
10. Moderate amount of salt, soy sauce.
11. Stir fry a few times, turn off the heat and let cool.
12. Cut the leeks into small pieces.
13. Pour in the fried diced oyster mushrooms.
14. Stir well.
15. Add the leeks to the bag and stir well.
16. Stir well.
17. The awake noodles are pressed into thin slices with a noodle machine, and the dumpling wrappers are cut out with a mold.
18. The thickness is uniform and the size is uniform.
19. Take a dumpling wrapper and fill it with proper amount.
20. Make dumplings.
21. Wrapped dumplings.
22. Bring a proper amount of water to a boil in the pot, and put the dumplings in.
23. Cook three boil, order three water.
24. Finished product.
25. Finished product.
26. Finished product.
