1. Add cooking wine, soy sauce (color search), and oyster sauce to the meat and mix thoroughly. Then add pepper powder, star anise powder, pepper, salt and light soy sauce, mix well and marinate.
2. Cut the ginger and green onions into small pieces and place them on the prepared filling.
3. Wash the cabbage and cut into small pieces. (Don't chop it, it's easy to get water)
4. Wash the leeks to control the moisture, and cut into small pieces.
5. Pick up the pot, add oil and pepper, stir fry for a fragrant flavor, remove the pepper, weigh the heat and pour it into the meat.
6. Weigh the heat and mix well, mix well, add egg white and mix well to lock the moisture.
7. Add leeks and cabbage and mix thoroughly, and finally add sesame oil and mix thoroughly.
8. The tuned filling.
9. Boil the noodles with boiling water. When it is not hot, just knead it and knead it smoothly. Cut a piece of noodles and rub the strips, cut into the size you need, roll the skin and add the stuffing to wrap it up.
10. Wrapped biscuits.
11. Spread a little oil evenly on the pan with kitchen paper, not much. (Friends who like to eat a lot of oil can also add more, the baked cakes with more oil are more delicious and the visual effect is more beautiful)
12. Put the biscuits into the pot and fry them with golden brown on both sides. (Cover the quick-cooking process during the baking process)
It is necessary to master the heat, not the heat