1. Finely chop leeks, mushrooms, carrots, and tofu.
2. Put the mung bean vermicelli soaked in hot water, and cut the vermicelli into small pieces.
3. Put a little chicken fat in the pot, add chopped green onion and dried sea rice.
4. Pour the chopped seaweed and green onion into a basin, add light soy sauce, oyster sauce, thirteen incense, and salt.
5. Stir in one direction evenly.
6. 2/3 of the hot noodles are mixed with 1/3 of cold water to make the noodles softer.
7. Divide the noodles into small pieces and roll them out.
8. Encrusting.
9. Wrap into a crescent shape, turn to medium heat for 15 minutes after the high heat is boiled, and simmer for 5 minutes after turning off the heat.
Tips:1. It tastes good when eaten hot.
2. It is best not to eat leftovers with leeks. The leftovers taste bad and have high nitrite content.
