1. All ingredients
2. Wash and chop beef cabbage, put it in the pot with minced beef, add rice wine, salt, dark soy sauce, oil curry and stir for later use
3. Knead the flour with yeast and water to form a smooth dough for fermentation
4. Fermented to 2 to 2.5 times
5. Exhaust air and wake up in 10 small groups for 10 minutes
6. Take a dough and squeeze it, put on beef filling
7. Close your mouth and knead into a ball to wake up for 15 minutes
8. Put a little oil in a non-stick pan to heat up, put in the awake pan and fry for 2 minutes
9. Put an appropriate amount of water, cover and boil, cook for 3 to 4 minutes
10. Turn over each fried bun and continue to cook until the water is dry
11. After the water is dry, fry on low heat for another 4 to 5 minutes, and fry until golden on both sides.
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