1

Slice the onion and ginger into pieces, pat them loose with a flat knife, and soak them in boiling water until the water cools down;

2

Strain the onion and ginger out of the water, and then add in the soy sauce and sesame paste, and mix them well;

3

Mince the beef and make it into stuffing (or you can buy it ready-made, of course),

4

Add in the minced ginger, soy sauce and 13 spices and salt, and mix them well in the same direction;

4

Make the meat cake in a bowl.

4

Add ginger, soy sauce, five-spice powder, thirteen spices and salt, mix well in the same direction;

5

Add green onion, ginger and soy sauce water in small amounts, and keep stirring in the same direction to the supreme tendon;

6

Add eggs;

7

still in the same direction, mix well, cover with plastic wrap and refrigerate for more than 2 hours. Refrigerate for 2 hours or more;

8

Sprinkle the chopped scallions evenly over the top of the meat mixture before wrapping.

9

Add cold water to the flour and stir to form a snowflake shape;

10

then knead the dough and cover with a damp cloth to let it rise for 30 minutes;

11

Put down the dough and roll it out into a sheet that is a little thicker in the center and thinner at the edges;

12

Pack the filling as much as you can, not less than the weight of the dough;

12

Wrap it in the dough and add as much as possible. The weight of the crust should not be less than the weight of the filling;

13

Pack the filling into a bun;

14

The bun should be wrapped up with both hands facing downward, and then wrapped up with both hands, and then wrapped up into a bun with both hands, and then wrapped up into a bun with both hands, and then wrapped up into a bun with both hands, and then wrapped up into the desired thickness.

15

Heat the pan, put in a moderate amount of cooking oil, spread the bottom of the pan can be, low heat into the good cake embryo, close the face up;

16

Cooked to the surface of the fire color after turning over

17

To be the other side of the fire color, you can add a little boiling water, add the lid of the pot and simmering steam for a while;

18

The other side of the fire color, can add a little water, add the lid and steam for a while;

18

When the water dries up, flip and turn ...... again and cook until both sides are golden and crispy. Finally, stand the pancake up along the side of the pan and line up the rolled edges so that the perimeter also becomes golden and crispy.