The bonfire that just came out of the pot: It is thin and soft, golden and bright, delicious and delicious. It is best to eat hot. I was full of oil and haha, and I ate eight.
Use flour to make the dough into a dough and cover it with a drawer cloth for half an hour.
Put the onion ginger and chopped (more onions) and beat an egg and mix in the pork filling.
Seasoned with soy sauce, salt, and sauerkraut
Add the soup and beat the meat in a direction clockwise. (Previously, the mother made a little cabbage and mashed the cabbage stuffing.)
Will grow a good face
揪 into a uniform size agent
Round the dough into a rectangular dough
Put the prepared pork stuffing and smooth
Stack the left side like a stack of quilts
Stack on the right
Put a little bit on both ends to prevent the filling from coming out
Do more according to the above methods
Pour a small amount of oil into the baking pan
Put the prepared simmered slabs in the baking pan
One side is fried into golden yellow, oily
Turn over to the other side and fry until it is oily.