Stir-fry for about ten minutes and you can get out of the pot.

The practice of decocting water bags:

1. Material: 200g flour, 50g miscellaneous grains powder, 50g pork/kloc-0, 50g fennel, 2g yeast powder, 4g salt, soy sauce 1 spoon, 5g vegetable oil;

2. Add yeast powder brewed in warm water to flour, first make flocculent noodles, and make smooth dough while adding water. If you don't like coarse grains, you can use white flour directly;

3. Sliced meat (cut in the store), add 1 tablespoon soy sauce, 1 gram salt, a little pepper and chicken essence, and mix well for later use;

4. Wash fennel and control water;

5. Chop minced meat (this one in the picture is still a little long, and it can be cut more finely if it is cut well). Mix with sliced meat, add 3 grams of salt, 5 grams of vegetable oil, a little chicken essence and sesame oil and mix well;

6. Ferment the dough to 2-3 times the size, poke a hole, and don't shrink or collapse;