1. Knead flour with appropriate amount of warm water until smooth
2. Add chopped green onion, flavour, salt, monosodium glutamate and oil to the pork filling and stir clockwise
3. Add the dishes that have been washed twice and squeeze the water and continue to stir
4. Divide the awake dough into small squeezes and dry cakes
5. Pack the sauerkraut filling
6. Complete in order
7. Boil in a pot under water
8. Float all up and put it on the plate, look at the filling
9. Verdami's middle notes garlic and chili oil, go ahead
Tips:Adding the right amount of lard to the filling will make it more fragrant
