1

Add chopped green onion, Jiang Mo, spiced chicken essence, salt, eggs (which can make the meat tender and smooth), soy sauce and sesame oil to the meat stuffing.

2

stir the minced meat clockwise, and stir it up.

3

Mix the flour with a proper amount, and make it a little softer. Don't mix the flour too hard, or it will be thin.

4

wake up a little for 1 minutes

5

Take the right noodles and roll them into pancakes, as thin as possible, so that the bread can be cooked after filling.

6

according to the cut on the picture, coat with meat stuffing. (The meat stuffing is dug with a spoon and put on the dough, so it is easy to spread it evenly with the back of the spoon, and it won't get on your hands.)

7

First, fold the corner without the meat stuffing, press

8

on the edge and fold it again, and press the edge

9

Finally, fold the remaining corner and press the edge.

1

Brush a layer of olive oil in the pan, put the sealed cakes in, add the lid to the pan over low heat, and bake slowly.

11

When one side of the cake is slightly yellow, turn it over, burn the other side, and still simmer, cover it. (Covered and cooked quickly)

12

When flipping, you often turn over your face until both sides are brown and the meat is fragrant, so it is cooked, and it is convenient to eat.

13

The skin is crisp and the meat is fragrant.