Four Happiness Lucky Bag

1. Prepare an appropriate amount of peas.

2. Cut carrots into small cubes, cut seafood mushrooms into sections, and set aside corn kernels.

3. Take a dumpling skin and brush it with vegetable oil.

4. Stack another dumpling skin, brush it with oil, and so on.

Then roll out a stack of dumpling skins thinly.

6. Steam in the pan for 8 minutes, then remove the pastry skins one by one.

7. Add an appropriate amount of water to the pot, add a spoonful of salt and a little oil, and blanch the peas, diced carrots, seafood mushrooms, and corn kernels for one minute.

8. Blanch the leeks in hot water and remove them for later use.

9. Start the wok and pour in an appropriate amount of oil. Heat up the oil and stir fry the peas, seafood mushrooms, carrots, and corn kernels. Add a little salt, white sugar, light soy sauce, and chicken essence. Stir fry until cooked and set aside.

10. Wrap the vegetables in a pastry, tie them up with chives, and then place them on the table.