1, about 200 grams of corn flour, about 200 grams of flour, appropriate amount of boiled water, about 200 grams of pork belly, about 300 grams of pickled cabbage, appropriate amount of cooking oil, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of thirteen spices, appropriate amount of soy sauce.

2. Stir the cornmeal and flour evenly, then add boiling water and stir it into a flocculent shape, then knead it into a smooth dough and let it stand for fifteen minutes.

3. Chop pork belly and sauerkraut, burn oil in the pot, add minced meat and stir-fry until it changes color, turn off the fire, add chopped green onion, salt, chicken essence and thirteen spices, and stir-fry the fragrance.

4. Add the soy sauce and soy sauce, stir well, then add the sauerkraut, stir well for later use, divide the dough into small doses, flatten it, and wrap it in stuffing.

5, after tightening the mouth, roll it into a cake shape, burn oil in the pot, fry it in a small fire until it is golden and cooked, and you can eat it.