Ingredients: flour, vegetable oil, beef stuffing, onion, ginger, chicken powder, spiced powder, pepper powder, soy sauce and salt.

1. Knead the dough with warm water to be smooth, which is softer than the dough wrapped in jiaozi, and simmer for 20 minutes.

2. Divide the dough into equal parts, about the size of a smaller egg, and cover the dough with a layer of oil and plastic wrap 1 hour. The baked noodles are soft and elastic, and the fried cakes are crisp and delicious.

3. Add chopped green onion and Jiang Mo, soy sauce, salt, a little vegetable oil, a little spiced powder and chicken powder into the minced beef and stir for half an hour. Personally, it is more fragrant to add a small amount of spiced powder when mixing beef stuffing.

4. Cut some chopped green onion; Prepare some pepper. I made my own pepper powder, because I personally think it is better to make this cake with my own pepper powder. Now I want to talk about how to make some pepper powder. Heat the wok, then turn off the fire and stir-fry the peppers with the remaining temperature of the wok (never put oil). Be sure not to fry too much. Turn off the heat as long as you smell the smell of pepper, and then press the pepper particles into powder with a rolling pin. You can put ready-made pepper powder if you feel trouble.

5. Put a layer of oil on the dough table and roll the baked dough into a rectangular dough, not too thin.

6. Put the beef stuffing on the right side of the dough, and then put a little pepper and chopped green onion on it.

7. Wrap the beef stuffing on the right side of the section of Hua Chan Yang Thirst Leek, then roll it to the left and hold both ends of the cake. Because we use the method of 1 2 diagram, the dough is very elastic and can be rolled at the same time, so it doesn't need to be too thin when rolling the dough.

8. Stand up the rolled roll, press it into a cake by hand, and fry it on low heat until both sides are golden.