1. Bring a small bowl of pure water to a boil and let it sit for 3 minutes. Pour 2 small bowls of flour into the basin (use a small bowl with chives next to it), pour in the water to dry, and stir evenly with chopsticks (the water is still very hot, so you can't knead it by hand).
2. Cover the pot and proof it for 5 minutes. Put on gloves and moisten the dough with peanut oil to knead the dough and set it aside for proofing. (Knead the dough and add oil, the surface is smooth and easy to knead)
3. While waking up the noodles, cut the chives into small cubes and the fat pork into small cubes.
4. After the pot is heated, put the cut fat pork into the low heat to refine the lard.
5. Pour the lard into a small bowl and use a colander to control the oil residue.
6. Put the oil residue in a bowl of chopped green onion, add a teaspoon of salt, then pour in a little lard, mix well and set aside.
7. Take a small ball of noodles and roll them into a rectangular dough sheet, which is about the same thickness as a dumpling wrapper.
8. Rub the marinated green onion lard residue evenly on the dough.
9. Roll the dough into long strips from top to bottom.
10. Cut the rolled long pasta into thirds.
11. Pinch both sides of the cut dough tightly and seal it.
12. Slowly press it into a circle from top to bottom by hand, pressing on one side, otherwise the filling will be squeezed out.
13. Put a little lard in the pot, put the cakes in the pot, and slowly fry them over low heat. Fry for about 3 minutes, turn over and cook for another 3 minutes.
14. Out of the pot!
