Raw materials: pork belly 100g, Chinese cabbage 150g, corn flour 300g, cooking wine, soy sauce, salt, yellow sauce, onion, ginger, garlic, chicken essence and sesame oil.

Practice: stir-fry the diced pork belly in a pot until it is slightly dry, and add cooking wine, soy sauce, salt and yellow sauce to stir evenly. Add chopped blanched Chinese cabbage, season with onion, ginger, garlic, chicken essence and sesame oil, and stir well to make stuffing. Mix corn flour with warm water, fill it up, put it in a pot and flatten it, add 1 spoon of water, cover it and stew for 5 minutes. When one side is fried, turn it over to the other side, then add 1 spoon of water until golden yellow, and then take it out of the pot.