Cooking Steps

1. 

   Step1:Chop pork and add all seasonings. Pepper water should be added in three times. Stir clockwise evenly. Refrigerate for half an hour. Add 100g flour and 60g warm water and knead into a soft dough and wake up for more than half an hou

2. 

   Step2:The wake-up dough is cut into 5 dosage forms, rolled into a thin round skin on the middle thick edge, wrapped with frozen meat filling, wrapped like a bun. Brush the thin oil on the hot pot and turn to medium heat. Put the cake into the pot with the mouth closed down and press lightly with a shovel. Fry the dough on both sides until golden yellow. Add some water. It's about one-third of the cake. Cover and simmer for five minutes and then dry