1, ingredients: 200g soaked preserved mustard greens, 100g diced pork, 20g shrimp, 20g scallions, 6g salt (mixing), 40g sugar, olive oil, 500g gluten flour, 4g salt (into the flour), 275ml hot water at about 75 degrees.

2, soaked preserved mustard greens ahead of time and then use a knife to change the small size of the green onions, pork is also cut into cubes.

3, first sprinkle salt to the flour and stir, then pour the hot water into the flour, while pouring and stirring.

4, flour and well covered with plastic wrap or damp cloth to wake up more than 10 minutes.

5: Mix all the ingredients for the stuffing mix together and set aside.

6: Divide the dough into 6 large portions.

7: Flatten one dough ball and roll it out into a 15-inch diameter circle.

8: Fill the dough with the filling, then fold and flatten it.

9, with a rolling pin slowly rolled out, rolled out can be thin through the inside of the prunes until.

10, the pan is hot and pour oil.

11, will be rolled out into the raw pasta cake with the hands of a circle, so that the oil will be very evenly distributed in the cake, with a medium heat.

12, every 10 seconds gently turn once, until both sides a little light brown can be.