1. The shepherd’s purse was cooked and quick-frozen before. Take it out the night before and melt it.
2. Chop shepherd’s purse, add meat filling, minced ginger and squeeze into it
3. Mince the fungus and add it, beat an egg, a little spicy and fresh, a little vegetable oil, pour in and stir evenly, and finally add an appropriate amount of salt to stir so that it will not produce juice and wrap it up easily
4. Pour the flour into the basin and stir slowly, add water to form a flocculent shape, then knead it into a dough, put it in the food bag and wake up for a while
5. Knead into a slender strip
6. Cut into small pieces
7. Flatten the small dose and roll it into thin slices with a small stick
8. Arrange the wrapped dumplings evenly
9. Bring to a boil in cold water, add a little salt, so that the dumplings are not easy to be covered, turn to a medium-to-small fire for a few minutes until the dumplings are cooked, turn off the heat
10. Just install it
Tips:Add a little salt when making the noodles to make it more vigorous!
