1. The dandelion removes its roots, removes the old leaves, and washes them.
2. Dandelion blanched.
3. Aisle water in cold water.
4. Pork filling code flavor.
5. Dandelion minced.
6. Add minced dandelion to the pork filling and add thirteen spices.
7. Mix well.
8. The vermicelli is cooked and chopped.
9. Mix the fillings well.
10. The dough is reconciled.
11. The pastry is ready.
12. Roll the dough into a dough and wrap it in the pastry.
13. Pack into a group.
14. Rub long strips.
15. Cut the agent.
16. Flatten and roll out the oval dough.
17. Roll the dough and relax for fifteen minutes, then continue to roll the oval dough to relax the dough.
18. The dough dough is squashed and rolled into a round piece. :
19. Pack the dandelion meat and squash.
20. Roll into an oval cake and fry in a pan.
21. Fry until the pie flower, turn over and continue.
22. Serve the spring table.
Tips:The dandelion is blanched to remove oxalic acid.
