Ingredients: 250g of gluten, monosodium glutamate 1 teaspoon, salt 1 teaspoon, 350g of water, 3g of spiced powder, 3g of salt, 6 eggs, pork belly 1 00g, cooking wine 1 teaspoon and light soy sauce/kloc-0.

Accessories: 6-hole multifunctional cooking pot, a snack for commercial shops.

1. Marinate minced meat with cooking wine, soy sauce, chicken essence, sugar and salt 15 minutes or so.

2. slowly add water to the flour and stir it into liquid batter. Not too thick. Each kind of flour has different water absorption. You can add a small amount slowly at a time. If it is too much, you can put less water. If it is not enough, add a little water, spiced powder and salt and mix well.

3.6 hole plate brush oil, small fire preheating. After the eggs are slightly solidified, add minced meat.

4. After the egg is solidified, scoop a spoonful of batter and wipe it evenly.

5. Cover the eggs with a scraper on the batter that has just been scooped.

6. After the batter at the bottom is formed, scoop a spoonful of batter on the whole mold and then cover it, so that the stuffing is in the middle and there is batter on both sides.

7. The batter can be made into 6 egg hamburgers, which are made according to the above steps in turn, and then slowly fried until both sides are golden and crisp.

8. Eat while it's hot. The batter on both sides is crisp and the meat in the middle is juicy. Friends with heavy tastes strongly recommend frying eggs with sweet noodle sauce and Chili oil.