1. Method 1

(1) Cut the ginger, green onions, peppers, and mutton oil into fine pieces (add more ginger to remove the smell) and stir them together. .

(2) Chop the baby cabbage and put it into a clean cloth to squeeze out the water. Add the filling and mix well with salt, pepper, MSG and curry powder.

(3) Stir the flour into small balls with chopsticks while adding water, and knead into a smooth dough. Divide the dough into small portions

(4) Roll it into a thin dough and put it on top For the filling, roll out another piece of dough of the same size to cover the filling, press the edges tightly, put it in the pot and bake until both sides are golden brown.

2. Method 1

(1) Add flour to water and mix into a smooth dough.

(2) Prepare mutton fat and cut green onions.

(3) Divide the dough into small pieces of equal size and roll one into a cake shape.

(4) Add appropriate amount of mutton fat, chopped green onion and salt.

(5) Roll out another cake to cover it, and roll it out again.

(6) Put an appropriate amount of corn oil in the pan, heat it up, add the prepared mutton oil cake embryo, and fry until both sides are golden brown.

3. Method 3

(1) Chop the mutton oil into small pieces and mix in dried chili powder, pepper powder and salt.

(2) Knead the dough with warm water, leave it at room temperature for 30 minutes, roll it into a cake, and spread a layer of mutton oil chili.

(3) Spread another layer of green onions, form a circle, divide into equal parts, and roll them into cakes.

(4) Fry until cooked, no oil required, dry fry until crispy and tender.