250g of flour, warm water 155- 165g, semi-fat pork 150g, 30g of dried plum, sugar 1 spoon, sesame oil 1 spoon, cooking wine 1 spoon, and appropriate amount of salt.

working methods

1, the flour is warm, knead it into a slightly wet dough, and wake it for half an hour.

2. Soak the dried plums 1 hour to dry the water. Add cooking oil to the pot, fry prunes, and take them out for later use.

3. Stir-fry the dried plums and chopped meat, add sugar, sesame oil, seasoning, salt and pepper and mix well.

4. Cut the onion and set it aside.

5. Proofing dough is divided into 8 equal parts, each part is about 45 grams of dough, or it can be bigger. Roll the dough into a good dough.

6. Add pork stuffing and dried plums and sprinkle with chopped green onion.

7. Wrap it up like a big steamed stuffed bun. Roll it from bottom to top into a round cake with a thickness of about 0.6-0.7 cm.

8. Brush the pan with thin oil, add the cake, fry on low heat until one side solidifies and turn over.

9. In order to prevent the cake from being too dry after the other side is formed, you can add a little water and cover it.

10, until all the water evaporates.