1. Take an appropriate amount of flour and put it in a container, add an amount of water and mix it evenly, and make it into a rough dough and wake up for 30 minutes. Knead it once in the middle to make the dough elastic and smooth.
2. Cut the fat and lean pork belly into small cubes and put it in a container, add peanut oil, sesame oil, salt, chicken essence, cooking wine, and very fresh soy sauce, stir evenly and marinate for flavor
3. Put the chopped green onions and ginger into the marinated meat container, stir evenly with chopsticks
4. The fresh scallop dinger is repeatedly washed to remove impurities, and the larger scallop dinger is cut into small pieces
5. Put the diced scallops into small pieces and put them in the container for marinating the diced meat. Stir evenly with chopsticks.
6. The fresh shepherd's purse is selected to remove the hairs on the old leaves and roots, soaked in water for one hour, and then rinsed off the sediment repeatedly, and the water is controlled dry for later use.
7. The shepherd’s purse that has been dried is also chopped with a little salt
8. Take five to six cabbage leaves and chop with a little salt
9. Squeeze the water from the chopped cabbage and shepherd's purse separately, put them in a container for marinating diced meat and stir evenly with chopsticks.
10. Spread dry flour on the chopping board, take a piece of the proofed dough, knead it into a long strip and pull it into a uniform size agent, knead and flatten it into an oval dumpling wrapper, and put plenty of stuffing on the rolled dumpling wrapper. Ingredients, fold it in half and hold it tightly with both hands to make dumplings
11. Dumpling making is complete
12. Add water to the pot and boil the dumplings. Use the back of the spoon to gently push to prevent adhesion. Cover the pot and boil.
13. After boiling again, tap cold water twice and boil separately. The dumplings will be swollen and face up and they will be cooked.
