1. For each ingredient, marinate shredded radish with salt to get water, cut green onion into small pieces, mince pork
2. Add all the seasonings, cornstarch, and filtered radish shreds to the minced pork, stir to form a filling and set aside
3. Add warm water and yeast to the all-purpose flour, mix into pieces with chopsticks
4. Knead the dough into a smooth dough, let stand for 40 minutes
5. After expelling the air from the dough, divide it into 6 equal parts and let stand for 10 minutes
6. Roll out each sub-noodle into a tongue shape, and evenly put the meat on the noodles
7. Roll up the dough, put away both ends and joints to prevent any filling from leaking out
8. Then press the wrapped biscuits vertically down into a round pie shape, doing this for every minute
9. Spread some water evenly on each portion of the cake dough, and then dip the bottom surface with white sesame seeds. Relax for 10 minutes
10. Heat up the pan, add a proper amount of color sauce, put the cake dough in the pan, fry on both sides slightly until solidified, add about half a bowl of water, cover and simmer until the moisture is dry, open the lid, and fry until both sides are fragrant. brittle
11. Ready to serve
