1. Let's mix the dough first. Generally, we put the noodles into a basin, and mix the noodles with ordinary cold water and boiled water. If you mix the noodles with a chef's machine, you can mix the noodles with warm water. This is the key to soft dough. If you only use cold water, it will be very dry and hard. If you only use hot water to boil water, it will be very sticky and love to break skin. Adding a little salt to flour can make the dough very gluten and taste like a Q-bomb. Knead the dough, we cover it with plastic wrap or cover, wake it up for 30 minutes and let it relax.

At this time, we can make pork and green onion stuffing. I usually choose 3 fat and 7 thin pork, so the stuffing will not be dry wood, fragrant but not greasy. We'd better choose green onions, and shallots are also possible.

3. Put the pork into the meat grinder and crush it. Chopping with a knife is also possible.

4. Add all the ingredients in the filling, and continue to stir for a few times to make it a filling. If it is too dry, you can add eggs or sesame oil.

The dough is very soft after 30 minutes of relaxation. We divide it into 10 portions, and wrap it like a steamed stuffed bun.

6. If you want the pie crust to be thinner, roll it thinner when rolling it. If you can't make steamed buns, then pinch and close, and finally press them into round cakes.

7. Put the oil in the pot, put the round cake, and then press it into the thickness you like. Brush the surface with oil, cover and stew for 2-3 minutes, and cook with low heat.

8. Watch more, turn your face frequently, and both sides will be branded golden. This thickness is controlled by yourself, and there is no regulation. More oil is softer, but it's not as healthy as this. My skin is more crispy if I make it with less oil.