Start mixing the flour (this step is very important and the method is very simple): put the flour under the tap, keep mixing the flour with chopsticks, and turn the basin clockwise or counterclockwise while stirring until there is no dry powder.

There is no dry powder in the picture, and the noodles are all flocculent.

Just a little dough, put it aside and cover it with plastic wrap or wet cloth for 30-60 minutes. It doesn't matter if it takes a long time.

After waking up, you can mix the stuffing: put the pork stuffing into a larger pot, add a little sugar and pepper, and pour in soy sauce and mix well (ordinary soy sauce is fine, more soy sauce is needed, and the finished meat stuffing is darker. If you use soy sauce, the color will be lighter. You can add some soy sauce to adjust it. Knock a whole egg and mix well. Chop onion and ginger (add more onion), add a little salt and mix well. Finally, add sesame oil and stir evenly for later use (each item must be stirred evenly before putting down an ingredient, and the salinity should be adjusted according to your own taste)

You don't have to knead the waking noodles repeatedly, just wrap the fine flour at 360 degrees (the dough is soft, so it doesn't matter if you put more fine flour, mainly it's not sticky).

Roll into a round cake.

Cut the board in the middle.

Spread the meat evenly on the cake, leaving 1/4 without spreading the meat.

Fold the noodles without meat.

Fold to the left for the second time.

Fold it for the third time. It looks like a triangle after folding, with stuffing exposed on both sides.

Seal your mouth tightly, squeeze hard and put your hands together to make it round.

Press the rolling pin gently and evenly on the surface, then turn it over and press the back again, and gently roll it flat.

Rolled meat pie, the dough is not broken, and the meat filling inside is faintly visible.

Put the oil in the pot. When the oil is hot, pick up the cake and put it in the pot (the cake is soft, so handle it with care). Cover and stew for a few minutes, then turn over and cover and stew for a few minutes.

Until both sides are brown, cross the pot with a shovel, don't cut it, then turn it over and cut it with a shovel, or take out the whole cake and cut it on the chopping board, and the plate is ready.