1. Soak the vermicelli in cold water for two hours and remove, dry the vermicelli, and chop.
2. Fried tofu, chopped.
3. Peel and wash the white radish, shred, noodle, remove, chop, and squeeze out the excess water.
4. Finely chop green onions and coriander.
5. Put the ingredients in a basin, then add salt, dark soy sauce, five-spice powder and chicken essence, mix well, pour a spoonful of hot oil, and stir well.
6. Add yeast and warm water to the flour, stir it into a flocculent shape, proof it twice as large, and knead it into a smooth dough.
7. Rub into long strips.
8. Cut into evenly sized doses.
9. Roll into a pancake shape.
10. Pack the stuffing.
11. Has been wrapped.
12. Heat a pan with a little oil and set it aside.
13. Pour in the stirred flour and water.
14. Fry on medium and low heat until there is no water in the pan, as shown in the picture.
15. Turn it over and fry until golden brown.
16. Take out the pan and serve.
17. The fragrance is tangy.
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