400g of flour, 200g of pork stuffing, appropriate amount of chives or green onions, eggs 1 piece, salt 1 spoon, cooking wine 1 spoon, 2 tablespoons of soy sauce, soy sauce 1 spoon, a little Jiang Mo, a little sesame oil, a little salad oil, and pepper.

working methods

1. Wash the onion and cut it into chopped green onion for later use; Cut ginger into powder for later use.

2. Knead the flour and dough thoroughly.

3. Add salt, cooking wine, Jiang Mo, soy sauce, soy sauce, sesame oil, pepper and salad oil to the meat stuffing and mix well, then add an egg and continue to beat until the meat stuffing is thick.

4. After the meat stuffing, chopped green onion and dough are ready, you can start cooking.

5. The following method is the same as the folding method of scallion cake. Take a small piece of dough, roll it into a circle, evenly wrap it with a layer of meat stuffing with a spoon, sprinkle it with a layer of chopped green onion, stack it layer by layer, and finally roll it into a round cake and fry it in a pot.

6. Don't worry when frying, for fear that it will be too big and too thick to be cooked. As long as you grasp the heat and see that the skin is golden enough, it must be cooked inside. If you have a good grasp of the heat, you won't have the phenomenon of burnt skin and rotten meat inside ~