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Step 1
Brush the surface of the ready-made dumpling skin with oil, stack one sheet, brush the oil again, and so on, gently pinch the four sides with your hand and then push down the rolling cake with the rolling pin, turn the noodles and roll them again, so that the size of the round cakes up and down is the same.
Step 2
Boil the water pot and steam for about ten minutes, take it out and let it dry until it is not hot, tear it open one by one and set aside.
Step 3
Pour corn kernels, pea kernels, diced carrots and shrimp kernels in boiling water and blanch. Blanch ten coriander and remove for a few seconds.
Step 4
Put a little oil in another pot, stir-fry the diced vegetables, add a spoonful of light soy sauce with a little salt and half a spoonful of oyster sauce to taste and serve.
Step 5
Add a piece of skin to a spoonful of filling, close it with tiger's mouth, and tie it with coriander (you can also use blanched chives or leeks instead).
Step 6
Four lucky bags are ready.
Step 7
It means Fulu Shouki.
Step 8
Looks and taste go hand in hand.