1. Wash and drain the shallots; soak the plum vegetables early, and wash them several times to remove the excess salt; soak the cabbage in the hair; cut the streaky pork into small grains; wash and chop the mushrooms and the sea rice in the hair; and cut the sweet potato sticks into pieces after they are soft.
2. After the dried vegetables and vegetables are soaked, the water is squeezed out. If the oil is not put in the pot, stir fry the water slightly first, and then stir fry the garlic into the sesame oil pot to produce the fragrance.
3. Add ginger powder, soy sauce, sesame oil, pepper powder and a small amount of five spice powder to the meat stuffing, stir vigorously, and then put it in the fridge to taste. At this time, you can knead the noodles first, take out the meat stuffing before the package, and mix in the onion, vermicelli and dried vegetables.
4. Stir the vegetables and meat stuffing evenly, look, as if you have smelled the fragrance.
5. Take a proper amount of flour, boil it with water and put it aside for a while. When the temperature drops a little bit, wash it into flour, mix it with chopsticks into snowflake shape, cool it a little, knead it into a smooth dough, press it flat and put it into the pot and cover with fresh-keeping film or wake up noodles
6. After the noodles wake up, they are divided into several dosage forms. Take one form and rub it into long strips. Cut it into small dosage forms and press flat.
7. Roll out the dough, pack the stuffing, knead it like a bun, and press it flat.
8. After wrapping up a large dosage form, you can start soldering. Put a small amount of oil in the pan, light the fire, put in the pie, fry the bottom slightly yellow, then pour in half a bowl of water, cover it and simmer for a while, and then turn it over and fry it yellow.