Wash the preserved vegetable repeatedly, then soak in water for half a day.
Put 60g of flour in a bowl and stir in one direction with chopsticks while adding boiling water. Then put the dough into the remaining flour, slowly add cold water while stirring.
Stir the dough for 20 minutes until smooth. Sprinkle some flour on the cutting board, transfer the dough to the cutting board and knead for 15 minutes until smooth and non-stick hands. Cover the dough with plastic wrap and set aside for half an hour.
Cut the pork into small pieces and place it in a bowl. Add the shallot, cooking wine, pepper, salt, sugar, and stir well.
Heat a wok with oil, and stir fry the pork quickly for a while. Add millet peppers, preserved vegetable and mushroom. Then pour dark soy sauce, light soy sauce and sugar in it. Transfer it on a bowl and mix it with sesame oil.
Divide the dough evenly into 8 small doughs and flatten them. Put filling in the middle.
Wrap the filling with dough, then invert it on a cutting board, flatten and roll out the dough with a rolling pin.
Heat a wok with water and sugar until stickiness. Transfer it on a plate as a dipping sauce.
Sprinkle some cooked sesame seeds on the shaobin. Heat a wok with oil under low heat, fry the shaobing for a while until golden, turn shaobing over and continue to fry under medium heat until golden.
1Transfer shaobing on a plate and serve it with dipping sauce.