1. Stir the flour with boiling water to form a flocculent
2. Let cool and add cold water to knead it into a soft dough for 30 minutes, the longer the better
3. Knead the noodles again at about 10 minutes, the dough will be smoother and softer
4. The stuffing is left over from the steamed dumplings. The specific method is: pork and beef are chopped together to make the stuffing. Only beef is not tasty.
5. Add light soy sauce, oyster sauce, salt, thirteen spices, cooked soybean oil to the meat and stir well
6. Then add chopped radish and chopped green onion and ginger
7. Mix well and serve as filling.
8. Roll out the dough into a rectangular piece and spread a layer of filling
9. Roll up along the long side and stretch while curling up
10. It looks good, it’s very long, I divided it into two sections
11. Take one section and set it up
12. Press flat, don’t press too thinly, make it thicker
13. Brush a flat-bottomed non-stick pan with some oil to heat up, place the dough, fry on low heat, and cover
14. Fried golden brown on both sides
15. In the meantime, you can turn over repeatedly to make the cake evenly heated
16. Pancake
17. Cut open
18. Finished product. Crispy on the outside and tender on the inside, more fragrant than steamed dumplings
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