1. Slowly add cold water to the flour, stir with chopsticks to form a floury dough, keep kneading to form a smooth dough, and leave to molasses for about 1 hour.

2. Add salt, cooking wine, chicken broth and soy sauce to the meat mixture and mix well, then divide the molten dough into small squeezes.

3. Roll out the dough into a round cake, and at 3 o'clock, cut a slit from the center; spread 3/4 of the meat mixture, leaving some edges.

4. Fold over and seal the edges. Pour oil into a non-stick frying pan, add the meatloaf blanks, and cut over low heat until both sides are browned and cooked.