Ingredients: flour 400g, leek 225g, mutton 175g, cooking wine onion ginger juice 10g, refined salt chicken essence 3g, monosodium glutamate 1g, pepper 0.5g, sesame oil 15g and vegetable oil 75g. The practice is as follows:

1, add warm water to flour and mix well to form soft dough, and soak thoroughly.

2. Mutton is cut into pieces. Chop leek into powder. Add all seasonings except vegetable oil into the minced mutton and stir evenly in one direction.

3. Add minced leek to minced mutton, mix well and make stuffing. Rub the dough into strips, pull it into uniform powder, flatten it, and roll it into a round skin. Take a dough, put the stuffing on it, roll it up and knead it into a ball. After cooking, put them into the pot with a hot oil brush, gently flatten them, make them into small round cakes, bake them with low fire until they are golden on both sides, and take them out until they are cooked.