The specific steps of making the brine angle are as follows:
1. Add the ground powder into boiling water, knead it evenly and stew it for later use. Add water and fine sugar to glutinous rice flour and knead until the sugar melts and the dough is smooth.
2. Knead the clear dough and glutinous rice dough evenly, then add lard and refrigerate for more than an hour before kneading, which is easy to absorb a lot.
3. Stir-fry dried shrimps and shallots until fragrant, then add meat and mushrooms, add oyster sauce to taste after frying, add water soaked in dried shrimps or mushrooms, and cook for about 3 to 4 minutes. Finally, thicken with raw powder water. Fruit juice should be hung in a thickened state, not too wet, otherwise the filling will be difficult to wrap.
4. Take out the skin that has been refrigerated for more than one hour and knead it evenly (you can make it one night in advance and knead it the next day). Knead them evenly, and let the oil melt into the dough, so that there will be beautiful pearl bubbles, a dough of 40g, and a proper amount of stuffing, then wrap it into a chubby jiaozi shape, knead it around, and finally reshape it.
5. Finally, after the oil temperature in the pot is 70% to 80% hot, put it in the water corner, fry it on low fire until the salt water corner floats, and then fry it on high fire until it is golden and crisp.