Seasoning: cooking wine, soy sauce, soy sauce, five-spice powder, salt, frying sauce, chicken powder, sesame oil, green onion, ginger , egg white

Methods:

1. Pour the warm water into the flour in small portions and mix it, and knead it with your hands to form a smooth dough. Wet a drawer cloth and cover the dough with it for half an hour.

2: Put the beef stuffing into a large bowl, pour in the cooking wine, soy sauce, soy sauce, five-spice powder, salt, frying sauce, chicken powder, egg white, minced ginger, moderate water and sesame oil, mix well and marinate for 10 minutes.

3, green onions take the white onion, cut into the same size of the minced meat, pour into the beef stuffing, mix well.

4: Divide the dough into fist-sized portions and roll out into long round pieces.

5: Spread the meat mixture on the sheet, covering 4/5 of it, leaving a 1/5 gap, and a 2-centimeter-wide gap on each side.

6: Roll up the pasta sheet, leaving a blank space to seal. Pinch the sides together again and flatten the rolled pastry with your hands. Press lightly not to push out the meat filling.

7, pour a little oil in the pan, medium heat, heat 50 percent of the heat, put the pasta into the low heat, both sides fried golden brown, if the pasta is too large, you can cut to eat.