1. Wash the leeks, chop them, and set aside
2. Break 5 eggs and stir well with chopsticks
3. Shrimp skins are ready
4. Put an appropriate amount of oil in the pot and cook 70% of the heat
5. Pour the well-stirred eggs into the pot, keep stirring in the pot with chopsticks, don’t stop until they become granular as shown in the figure
6. After the eggs are fried, put the prepared shrimp skins in the pot, then add a spoonful of chicken essence, a spoonful of pepper powder, a spoonful of cooking wine, a spoonful of fresh scallop juice, two spoons of soy sauce, and a spoonful of pepper aniseed water. Stir-fry with a spatula for two or three minutes, then it will be ready for use
7. Do not add salt at this time to avoid more soup
8. Ready to spare
9. Stir the prepared flour with warm water, knead it well, and wake up for a while
10. After kneading the dough until smooth, cut into the width as shown in the figure
11. Roll out the noodles to the desired width with your hands. If you want to eat big dumplings, just cut them into larger ones.
12. Cut the small dose
13. Cut and set aside
14. Roll the small agent into a dough, with a moderate thickness
15. As shown
16. Put the salt noodles before making the dumplings and make all the dumplings
17. Made dumplings
18. When the water is boiled, put in the dumplings and start cooking. Use a spatula to turn the dumplings on the side a few times, and cook until the dumplings float up and they are ready to cook.
19. Cooked dumplings
Tips:Use a spatula to turn the dumplings a few times, so that they won’t stick to the pot
