Cooking Steps

1. 

   Step1:The dried plum vegetables are softened in advance. Smash them with the meat grinde

2. 

   Step2:Yeast and sugar are boiled with warm wate

3. 

   Step3:Pour in flour, lard and floccul

4. 

   Step4:Knead it into a smooth dough (I made it in the evening. Put it in the refrigerator for one night, refrigerate it and ferment it. The next morning, it's just the right time to use it. Dried vegetables are also soaked in cold water for one night

5. 

   Step5:Add minced dried vegetables and seasoning to the meat stuffing and mix wel

6. 

   Step6:The dough doesn't need to be kneaded when it is taken out. It is divided into 8 parts by slightly exhausting air. This dough is very soft

7. 

   Step7:Take a piece and knead it into pieces by hand (it won't need to be rolled out. It will stick

8. 

   Step8:Close up like a bu

9. 

   Step9:Put it directly on the oiled paper and gently push it away with your hand. You can also cover the dough with a piece of oiled paper. Use a rolling pin to gently roll it out. Roll it thin (make sure to cover the oiled paper and roll it out, or it will stick the rolling pin

10. 

    Step10:Oven 210 °. Bake for 7 minutes (it's ok if you don't have an oven. You don't need to brush oil

11. 

    Step11:The baked cakes are better than the ones sold outside. Because they make more meat, fragrant and crispy. Try it