2. Knead into a slightly softer dough (a little softer than that used for making steamed buns and rolling out dough), and let rise in an airtight container for 20 minutes.

3. Brush the table with oil.

4. Pour some oil into a skillet (a little more is fine, you'll need it for the pancakes later), and divide the dough into even-sized portions and place them in the pan.

5. Cover the pan with a lid and continue to rise for 20 minutes.

6. In the meantime, cut the meat, mushrooms, ginger and green onion into small pieces, put one half of the green onion mixture into the meat mixture, and set aside the other half.

7. The meat mixture into the seasoning and egg mix well and set aside.

8. Roll out the dough into a long strip, put the meat mixture on one end of the strip, and then sprinkle some chopped green onion along the strip, not to the bottom.

9. Repeat folding the meat mixture left and right to wrap it, stretching it as you go (not too hard).

10. wrapped pie blanks placed in the skillet set (so just wake up more oil do not worry), slow frying over low heat to ensure that the texture, and then use a spatula while gently pressing gently turn the pan, so that the cake each evenly heated.