Cooking Steps

1. 

   Step1:Mix the flour with salt. Add 80 ℃ boiling water and stir into floccules slowly. Knead into smooth dough without scalding. Cover well and make up for more than 20 minutes (supplement with cold water if water is insufficient).

2. 

   Step2:Mutton slices are relatively broken. I'm cutting them when they are frozen and cross cut. You can also chop them into mud; fresh mutton will be chopped into mud.

3. 

   Step3:Put all seasonings in and stir clockwise.

4. 

   Step4:Chop the onions.

5. 

   Step5:Stir the mince with onion.

6. 

   Step6:Put in an egg and mix it well. I think the meat stuffing with egg or water starch can taste smooth. In this way, you can put less oil.

7. 

   Step7:The carrot is brushed.

8. 

   Step8:Add some salt and oil to fry wilt. It has excellent nutritional value and soft taste.

9. 

   Step9:Mix well and set aside.

10. 

    Step10:The dough should be kneaded evenly. The dough should be long and cut to a proper size. I personally like the smaller ones. In this way, there is no need to cut them, so as to avoid spilling juice, dirtiness of the chopping board and knife. The disadvantage is to do more and trouble. I think I like it.

11. 

    Step11:Skip the center (leave blank). Cross cut.

12. 

    Step12:Fold it. The meat filling is sticky. You can fold it at ease.

13. 

    Step13:It seems to be easy to operate by pressing the round head first.

14. 

    Step14:Oil the pot, warm it up, put in the cake and cover it. After the two sides are golden, put in two tablespoons of water. Cover and dry it.

15. 

    Step15:Finished drawings.

16. 

    Step16:Finished drawings.