Main Ingredients

Small Onion

500g

Pork Filling

250g

Flour

500g

Side Ingredients

Ginger

3 slices

Maintaining Wine

2 tbsp

Bean Sauce

1 tbsp

Filling seasoning

1 tbsp

Salt

2 tbsp

Steps

1. Wash and drain the green onion, chop and set aside.

2. Chop three slices of ginger and set aside.

3. Heat peanut oil in a pan, and when the oil is hot, add the meat and stir-fry. Put in the wine and ginger, stir-fry until the meat mixture completely browned, turn off the heat and standby.

4. Take a bowl of flour, add half a bowl of water and form a dough.

5. Cover the dough and let it rest for 15 minutes.

6. Stir fry the meat mixture is not too hot, remove and put into the small onion filling

7. Filling in turn into the seasoning, bean paste and mix well, standby.

8. Shape the dough into small balls, half the size of your fist.

9. Roll out the dough into a round sheet.

10.Take the sheet in your hand and put the vegetable filling in it.

11. Wrap it like a bun.

12. Place the wrapped buns on a panel and flatten them gently with your hands.

13. Be sure to press lightly, being careful not to break the patty to prevent the filling from showing.

14. Heat peanut oil in a pan over medium heat.

15. When the oil is hot, add the pancakes and flip them over when the flowers appear.

16. When both sides of the cake appeared flowers out of the pan can be eaten.