Meatballs, vegetables, eggs, pies

1. Mix 200g of flour, 1g of salt, and 140g of water with chopsticks to make a dough. Cover with plastic wrap and refrigerate overnight (I made it the next morning, so I made it the night before to save time, but the dough also has better extensibility after a long period of fermentation).

2. Crack three eggs into a bowl, add salt and cooking wine.

3. Beat it into egg mixture.

4. Heat up the oil in the pot, then quickly chop the egg mixture into small pieces with chopsticks and let it cool.

5. Wash and blanch the vegetables, then rinse them with cold water, dry them, and cut them into small pieces.

6. Cut the scallions finely.

7. Chop the minced meat finely in advance.

8. Put minced meat, shrimp skin, and chopped scallions into the egg pot.

9. Add salt, garlic paste, and oyster sauce and mix well.

10. Divide the dough evenly into small portions (the dough is relatively soft, add some hand powder to prevent it from sticking).

11. Take a piece of dough and roll it into a thick middle and thin edges.

12. Place the filling and fold the mouth with the tiger mouth on your left hand and fingers on your right hand.

13. Do everything well and close your mouth downwards.

14. Gently roll it into thin pancakes.

15. Put oil in the pot and fry both sides of the pie until cooked.

16. Thin skin and ample filling, very fragrant.