1. Mix the flour well and knead it into a ball, then set it aside.

2. Roll the kneaded dough into two parts, take out a pastry, wrap it in a dough bag and roll it into a rectangular dough.

3. Roll up the rolled rectangular dough and roll it into leather.

4. Take out the mung bean stuffing and roll it into the rolled skin. Brush the pan with a thin layer of oil and fry it slowly. Fry both sides until golden brown, and serve.