Small onion

500 grams

Pork stuffing

250 grams

flour

500 grams

condiments

energy

3 tablets

Cooking wine

Two spoonfuls

Thick bean paste

1 spoon

Mixed packing

1 spoon

salt

Two spoons

step

1. Wash shallots, drain and chop them for later use.

2. Cut three slices of ginger for later use.

3. Heat the pot and add proper amount of peanut oil. When the oil is hot, add the meat and stir fry. Add cooking wine and Jiang Mo in turn, stir-fry until the meat is completely discolored, and turn off the heat for later use.

4. Take a bowl of flour and add half a bowl of water to mix the flour.

5. Cover the dough and let it stand 15 minutes.

6. After the fried meat stuffing is not too hot, take it out and put it into the onion stuffing.

7. Add seasoning and bean paste into the filling in turn and stir well for later use.

8. Make the dough into a small dough, which is half the size of a fist.

9. Roll the dough into a round dough.

10. Knead the dough in your hand and add the stuffing.

1 1. Wrap it like a bun.

12. Put the wrapped buns on the panel, and then gently flatten them by hand.

13. Be sure to press it gently, and be careful not to crush the cake to prevent the filling from being exposed.

14. Put peanut oil in the pot and heat it on medium heat.

15. Add the cake after the oil is hot, and turn the cake over after the flowers appear.

16. You can eat the cake after it blooms on both sides.