2. Add proper amount of yeast powder to the flour. The amount of yeast powder should be adjusted according to the temperature, then add a spoonful of sugar and stir well.
3. Add a proper amount of warm water and knead into a soft dough that sticks to your hands. Cover it with plastic wrap or cover it for half an hour. Add an appropriate amount of cooking oil to the flour to soften the pastry, and add vegetable oil to stir.
4. Put the dough aside, wash a piece of pork and control the water, cut it into cubes, and grind it into meat stuffing with a meat grinder. Wash the onion ginger, cut the onion ginger into powder and add it to the meat stuffing, and add sesame oil to the meat stuffing.
5. Add the right amount of soy sauce and soy sauce, and then add the right amount of salt and mix well. Soak a spoonful of pepper in warm water for 15 minutes, and filter the pepper with a sieve to leave pepper water.
6. Finally, add pepper water in batches, and be sure to do it in batches. Let the water erode the meat filling clockwise. The final state of the meat is moist, so that the meat stuffing is juicy and not fishy.
7. Add a little cooking oil to the dough, then rub it on your hand and roll it up. The more layers of the roll, the more dough you have, and then pound it into small portions by hand. Be careful not to miss the dough! The dough firmly grasps the two ends of the cake, presses it under the dough and presses it into a cake. Wrapped with meat in turn, closed and flattened.
8. After taking out the pot, simmer for 10 minute according to the degree of dough, add the patties and oil them. The cover can be branded golden on both sides and turned several times in the middle.