Pork belly (150g)

Flour (a big bowl)

condiments

Prunes (150g)

kitchenware

pan

classify

It is often difficult to fry the staple food for several hours.

Prepared materials.

Soak prunes in warm water 1 hr, wash, squeeze and chop, peel pork belly, wash and chop, and add cooking wine, soy sauce, sugar, pepper and sesame oil.

Stir well for use.

Melt yeast in warm water, slowly pour it into flour, and stir with chopsticks to form a flocculent surface.

The dough keeps kneading into "three lights"

Cover with plastic wrap and ferment to twice the size.

Take it out and knead it into long strips.

Divided into extruders with uniform size, and rolled into dough sheets with thin sides and thin middle.

Fill in the stuffing, fold it down like a steamed stuffed bun and press it into a round cake by hand.

Pour a little oil into a non-stick pan, add the wrapped blank, and fry over low heat.

Fry until golden brown, turn over.

Fry on both sides and serve.