1. Mix the flour with half of the flour and half with warm water, knead it into a dough and cover it with plastic wrap.
2. Beat the eggs and fry until cooked, blanch the leaves of Acanthopanax senticosus, chop them to remove the moisture, chop carrots, chopped green onions, put all the ingredients in a basin, add salt, five-spice powder, pepper, mushroom powder, and oyster sauce and mix well.
3. Chop carrots, chop corn kernels, chop onions, and green peppers. Add a little oyster sauce and mix well.
4. The dumpling skin is a bit bigger, wrap it with filling, fold the two sides in half, pinch out the four corners. Then pinch each two sides together, there are 4 petals in the middle, and the four corners are open, and four kinds of decorative materials are filled.
5. Add a proper amount of oil to the pot, add the Sixi dumplings, fry on low heat until the bottom is movable, add half a bowl of water, cover the pot and simmer for 2~3 minutes
6. Collect the juice and fry for 1 minute on low heat.
