1. Wash the dried plums, dry the water, and chop them into fine pieces
2. 50g lard stir fry
3. Add the plum vegetables and stir-fry evenly, add salt, five-spice powder, light soy sauce, oyster sauce, chopped green onion, stir-fry evenly, set aside and let cool
4. Add pork stuffing and mix it evenly and sticky.
5. Add salt and water to the flour and mix it into a flocculent shape, then knead it into a smooth, non-stick dough and let it rest for 10 minutes.
6. A uniform size agent under the loosened dough. Knead smoothly with each agent
7. Roll the agent into a bun skin, wrap it in the plum vegetable meat, close the mouth and squeeze it tightly
8. Press it into a round cake and use a toothpick to vent it
9. Roll it into a pancake
10. Electric baking pan preheating and brushing oil
11. Put in the Mei Cai patties and bake for 2 minutes.
12. Turn it over and cook for 2 minutes.
13. If you like crispy ones, just bake them for 1 minute each
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