1. Knead all materials except nuts until the dough is almost swollen (good gluten and smooth dough), add nuts and knead well.

2. Divide into 6 parts, knead and relax for 5 minutes.

3. Roll the loose dough into an oval shape

4. Turn the top 1/3 over and press it.

5. Turn the bottom 1/3 and press it.

6. After the dough is folded in half, pinch the mouth.

7. Rub the noodles to about 25 cm and flatten one end with a rolling pin.

8. Circle it, put the other end on the squashed dough, wrap it in the squashed dough and pinch it tightly.

9. Place the molded dough on a baking tray with a silica gel pad.

10. Ferment in a warm and humid place for 30 minutes.

1 1. After fermentation, boil the sugar water: put the water and sugar together, boil until boiling, put the fermented shellfish face down in the sugar water and cook for 30 seconds, then turn over and cook for another 30 seconds.

12. Take out the shellfish with a colander, drain the water, put them in a baking tray with a silica gel pad, and immediately send them to an oven preheated to 200 degrees. Let the middle and lower floors fire for about 20 minutes.