Flour100g

Pork (thin 8 and fat 2)120g ginger10g

Only two.

Proper amount of seasoning for steamed stuffed bun (or thirteen kinds)

Proper amount of salt

Appropriate amount of chicken essence

Proper amount of cooking wine

Proper amount of soy sauce

Proper amount of old pump

Recipe practice:

1. material

Chop pork

3. Chop the ginger and cut the onion into chopped green onion.

4. Add Jiang Mo, chopped green onion, cooking wine, soy sauce, salt, chicken essence and steamed stuffed bun spice (or thirteen spices) into minced meat, and stir evenly to form stuffing.

5. Add a proper amount of warm water to the flour and knead it into dough.

6. Divide the dough into two parts

7. Take one of the dough and roll it into dough. The thinner the dough, the better.

8. Spread the stuffing on the dough and spread it evenly, leaving 1cm at the edge.

9.3.4 Fold in half, put some water where there is no meat stuffing, and then fold in half. It's easier to stick it with water. )

10. Fold the cake embryo,

1 1.2 in turn.

12. Put some oil in the pot. When the oil is hot, add the cake embryo and start frying.

13. When golden, turn it over and fry the other half, and both sides are golden.