2. Add minced onion and ginger to the meat stuffing, and then add a little soy sauce, sugar and salt to taste;
3. Flour 100g, water 70g, stir into balls, wake for 30 minutes, and cut into small doses;
4, small dose rounding; Wrapped in meat; The middle is sealed, and the two sides are not sealed;
5. Brush the oil in the pot and put the pot in;
6. Pour a little batter water (made of flour 10 g and water 120 g) or just put water directly;
7. Cover the lid until the water is dry and fry it slightly.