1 low flour 200g earth eggs

Meat100g chopped green onion

Black sesame salt

Lard oyster sauce

Steps of spiral meat roll

1. Beat the eggs evenly with low flour, add half a teaspoon of salt and 1 teaspoon of lard, stir well, then slowly pour in boiling water to scald the noodles, knead into a slightly soft and non-sticky dough, and wake up with a basin upside down for more than half an hour.

2. Add half a teaspoon of salt and one teaspoon of oyster sauce to the meat stuffing, stir well, put it in a paper bag and cut a small mouth.

Crispy: Take out 30 grams of lard and mix it with chopped green onion, a little salt and 30 grams of flour to make it crisp.

3. Take out the prepared dough, knead it into long strips, cut it into five examples, roll it into a slender dough two knuckles wide, spread the upper skin, leave 2 cm under the dough, squeeze the meat along the edge, roll it into small round strips, seal it from beginning to end, roll it into a round cake, sprinkle with a little black sesame seeds, and flatten it to form a cake embryo.

4. After the pot is hot, turn to low heat and brush with thin oil. Drain into the cake embryo and fry until both sides are golden and the meat changes color.