Steps:
1. Stuffing: 400g of beef stuffing, seasoned with salt, soy sauce, cooking wine, chicken essence, Jiang Mo and onion, and mixed well.
2. Deep-fry in advance (put pepper, aniseed and cinnamon into edible oil for frying), and put them into beef stuffing and mix well.
3. Add chopped parsley.
4. Cut the zucchini into silk, sprinkle a little salt to marinate the soup, and dry it slightly.
5. Mix shredded zucchini into the beef stuffing.
6. Add water to ordinary Fugui powder bit by bit to make a softer dough, and simmer for 40 minutes.
7. Cut the dough into small pieces and roll the skin.
8. Wrap the stuffing and seal it.
9, mouth down, into the electric baking pan.
10, fry on both sides until golden brown.
1 1, finished product.