500 grams of refined flour, 250 grams of pork, 125 grams of green onions, 200 grams of yeast noodles, 50 grams of soy sauce, 50 grams of sesame oil, 100 grams of cooking oil, 700 grams of cabbage, refined salt, alkaline noodles, seasoned noodles, and minced ginger , appropriate amount of water.

① Mix the flour and fermented dough, add warm water and knead into a dough, then knead evenly with alkaline water and put it on the table, break it into 40 small pieces, and roll each one into small discs.

② Chop the meat into pieces, add soy sauce and refined salt to simmer, then add chopped ginger, green onions and seasoning noodles into the meat and mix well, then add the minced meat and press out the water. of cabbage and sesame oil, mix well to form a filling.

③ Wrap stuffing into large round dumplings, commonly known as flat dumplings, and place them on a deep-bottomed griddle (special griddle) that has been evenly brushed with oil.

Pour in 50 grams of cooking oil, cover and fry for 5 minutes, then pour 800 grams of white noodle soup and water, mix in a little flour and stir to form a noodle soup,

then cover and fry until it turns into steam. Heat and simmer until cooked, then pour in 50 grams of cooking oil, cover and simmer for 5 minutes.

When the bottom turns brown, use a shovel to separate the surrounding sides from the bottom of the pan, turn the pan over, and remove from the heat. Use a spatula to shovel it into the plate when eating.

Dough: 300g flour, 150g water, 4g yeast, sugar, a little salt;

Stuffing: 280g pork with fat, 250g leeks, salt, chicken essence, minced ginger, cooking wine, soy sauce , peanut oil and a little sesame oil.

Preparation:

1. Heat the water or let it cool to about 40 degrees, add the dry yeast to dissolve, and let it sit for 10 minutes to stimulate its activity;

2. Powdered sugar, salt and yeast water (do not let the yeast and salt come into direct contact, which will affect the activity). Stir into a dough. After kneading the dough until it is smooth, put it into a basin and cover it with plastic wrap or a wet cloth or a pot lid. In short, do not let the skin dry out. Now, ferment it at 30 degrees for 60-80 minutes until it rises to 2-2.5 times in size. Dip your fingers in dry flour and if you poke holes without shrinking, it means it has risen;

3. Take out the dough after it has deflated. , divide it into two parts, it is best to cover it with a damp cloth and let it rest for a while;

4. Roll each portion of dough into a long strip, cut into balls, roll out the dough and fill it with filling to make a dumpling-shaped bun. Make the dumplings 1-2 times larger, then cover them with a damp cloth and let them ferment for a while;

5. Heat a little more oil in a pan than for stir-frying, put the dumplings in and fry them briefly (be careful not to use too much heat) , add a little flour to a bowl of water to make dough, pour it into the pot until it reaches one-third to one-half of the buns, cover the pot and simmer over low heat until the water dries up and becomes glutinous.