1.

Prepare flour and clear water, slowly pour clear water into the flour, and gently stir with chopsticks at the same time.

2.

Stir with chopsticks to form a floccule.

3.

Knead the dough by hand to make a three-light dough, cover it and let it stand for a while.

4.

This time to deal with stuffing, first add a small amount of water to the meat stuffing and stir hard.

5.

Wash the Chinese cabbage, cut it into small pieces, and put it into a vegetable shredder to grind it.

6.

Add a little salt to Chinese cabbage to kill off excess water.

7.

Squeeze out the excess water by hand.

8.

Mix Chinese cabbage with meat stuffing and add chopped green onion.

9.

Pour hot oil, add all the above seasonings and stir well.

10.

Take out the dough and divide it into small pieces of uniform size.

1 1.

Round and flat, then roll into skin.

12.

Put stuffing in the middle of the skin.

13.

Twist and pinch.

14.

Close the mouth and make it into a steamed bun.

15.

Brush the pan with oil and heat it.

16.

Put the steamed stuffed bun into the pot and flatten it.

17.

First, the fire is big and then the fire is small. After one side is cooked, turn over the other side. After turning over, pour some oil along the side of the pot and continue to burn.

18.

When both sides are cooked, put them out and serve them on a plate.