1. Wash the fungus first.
2. Put it in hot water with oil and salt. Finely chop.
3. Slice the carrots and put them in hot water. Cut into pieces and set aside.
4. Wash and chop the pork first.
5. Add cooking wine, dark soy sauce, and light soy sauce, mix well, add water and beat until the water and meat blend.
6. Chop the green onions and ginger and add them to the meat.
7. Add salt, pepper, MSG and sesame oil and mix well.
8. Heat water and flour into hot noodles for 10 minutes.
9. Cut the noodles.
10. Rub into long strips.
11. Cut into about 50 grams into 4 noodles.
12. Press down the agent.
13. Roll into a thin skin.
14. Use your thumb and index finger to pinch the dumpling wrapper into a square shape.
15. Adjust the cavities in the four corners.
16. Put carrots, fungus, eggs, and chopped cucumbers into the cavity.
17. Put water in a pot to boil, put the green body into a basket and steam for 10 minutes. Serve.
18. Put it out of the pot and serve it on a plate.
Tips:1. Add appropriate amount of water when preparing the filling, the meat filling will be more tender and juicy. When adding water, add it slowly, and do not add too much each time, and stir while adding;
2. Adding eggs to the dough can make the dumplings more delicious;
3. The ratio of hot and cold water when making noodles is about 1:9, that is, 1 part of cold water and 9 parts of hot water, or 80 degrees hot water.
4. The ingredients used for decoration can be replaced with your favorite ingredients, such as eggs, ham, shiitake mushrooms, etc.;
