1. Add pure milk, sugar, honey, and yeast powder to flour to form a Sanguang dough, cover it with a plastic wrap to keep it moisturized, and ferment it naturally at room temperature. When the dough reaches twice its original size, take it out and knead it, expel the air, and let it rest to relax.
2. Prepare vegetarian stuffing: eggs, dried shrimps, celery leaves, green onions and fried.
3. The loose dough is divided into dough.
4. Roll the dough.
5. Add the fillings.
6. Fold the package into a green body.
7. Heat the pan with cool oil, fold the green body down and put it into the pan.
8. Fry slightly yellow and turn it over first.
9. Fry it slightly yellow and then turn it over, pour in an appropriate amount of water, the water is about half of the raw fry, cover the pot and cook.
10. Decoction and boil until it is dry.
11. Look at the bottom golden.
12. Finished product.
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