Materials: 250g of stuffed beef, 250g of sweet potato vermicelli, wheat flour, one green onion, cooking wine, soy sauce, salt, chicken broth, pepper, ginger, sesame oil, five-spice powder.

Steps:

1, wheat flour add appropriate amount of yeast, add water to knead into a dough, wake up one hour.

2. Cook the vermicelli.

3, fish out of the cool water to ice a little dry control chopped (do not have to be too broken, to retain the texture).

4, beef stuffing with chopped scallions, add wine, soy sauce, pepper, salt, chicken broth, five-spice powder and vermicelli and mix well.

5, but also add some sesame oil, beat in one direction.

6, good dough and then kneaded, pull the small dose, take the rolling pin rolled into dough.

7. Put the filling on the inside, seal it, flatten it gently with your hands, and roll it out gently with a rolling pin, taking care not to break it.

8. Add oil to a skillet, and when the oil is about 6-7% hot, fry the pastry over medium-low heat until golden brown.

9, fish out and put kitchen paper on top to control the oil.

10, finished.