1. Shred the tenderloin, then add cooking wine, egg white, starch, and marinate for about 10 minutes
2. Take the dumpling wrappers, layer them on top of each other, brush the middle with oil, and then use a rolling pin to roll them out
3. Put the rolled pie in the plate
4. After SAIC, put the biscuits in a cage and steam for ten minutes
5. Put the shredded pork into the frying pan, slide to open, add the sweet noodle sauce and light soy sauce
6. Add soy sauce to color, if you add a darker color in the previous step, you don’t need to color it
7. Shred cucumber
8. Take the cake out of the basket, just tear it open
