1. Mix noodles + ferment. The yeast is melted with warm water, poured into the flour, and formed into a dough. Let the dough stand at room temperature for 1 hour and ferment to about twice its size.
2. The fermented dough is divided into several small doses, each of which is about twice the amount of the dumpling wrapper, as shown in the figure, and roll it into a thin approximate rectangle.
3. Make minced meat. Chop the green onions, add the minced ginger and a teaspoon of salt to the minced meat and mix well (other ingredients such as chicken essence and soy sauce can be added according to your own taste), and the minced meat is ready.
4. Meat began to be smeared on the dough. According to the operation, the first layer is about 1/3 of the area, the dough is folded and the side facing up is folded, and then the side facing up is folded again, and the zigzag pattern is repeatedly pressed until the dough is folded.
5. Cut off the extra edges and corners of the folded noodles to become a more regular square (forgive obsessive-compulsive disorder), and sprinkle and sesame seeds on both sides.
6. Heat a small amount of oil in the pan until it is 7 minutes hot, put the cake in and fry until both sides are slightly yellow (totally last about a minute, do not need to fry through).
7. Pour a small bowl of water into the pan, probably covering the bottom layer of the cake, cover the pan, and fry until the water boils. Don't turn over in the middle.
8. The dried cakes can be cooked in water.
9. Cut it up and eat it.
