1. An appropriate amount of dry flour.
2. Pour in the right amount of boiling water and stir it into a snowflake shape, then add in the right amount of cold water and stir into a snowflake shape, which is the hot noodle dough.
3. Then knead into a non-particle, smooth dough. (It can be divided into two steps, the first step: roughly knead into a dough, and the second step: cover with plastic wrap and let it rest for 10-15 minutes to easily knead into a smooth dough)
4. Cover with plastic wrap and let it rise for about 30 minutes.
5. Remove the shrimp head, shrimp skin and shrimp intestines.
6. Peel the loofah and cut into sections, and stir-fry the eggs.
7. Remove the flesh of the loofah, leaving the skin and dicing. Add a small amount of salt to the loofah to marinate the water and squeeze out the water.
8. Put the processed shrimps, loofah, and eggs in a bowl, add appropriate amount of salt, pepper, cooking wine, and sesame oil.
9. Cut the awake noodles into three sections.
10. Take one section and knead it into a uniform strip.
11. Cut the long strip into small pieces.
12. Squeeze the dose down by hand.
13. Roll the agent into a thick skin in the middle and thin edges.
14. Filling, making dumplings.
15. The prepared raw embryo.
16. Add rapeseed oil to a pan and heat to 50%. Place the embryos and fry until the bottom turns slightly yellow.
17. Add cornstarch and water, about half a bowl. Cover the lid, remove the lid after the raw embryos are cooked, continue frying until the moisture is dry, the pot stickers can be rotated in the pot, and you can get out of the pot. (Natural flour: water, 2:10)
18. Finished picture.
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