1. Prepare beef filling.
2. Stir the dry yellow sauce with soy sauce.
3. Finely chop onion and stir in cooking oil.
4. Add minced ginger, salt, dried yellow sauce, pepper, pepper water, and five-spice powder to the beef filling, stir evenly, and add a little broth. Place in the refrigerator to marinate for 8 hours.
5. Remove the minced meat and stir in the onion.
6. Stir well and make a good filling.
7. Prepare the flour.
8. Add water to mix the noodles and wake up for 15 minutes.
9. Pull into a potion.
10. Roll it out into a round piece with a thickness in the middle and a thin circle around it.
11. Wrap the live meat filling.
12. Wrap them into the shape of door nails one by one.
13. Add oil to the pan.
14. Put the wrapped green body into it.
15. Fry golden brown on both sides, add appropriate amount of water to high heat, cover and simmer for 3 minutes.
16. Open the lid and fry on both sides for another 2 minutes.
17. Take out and serve while hot.
Tips:1. It is best to marinate the beef filling one day in advance, and put it in the refrigerator to make it easier to make.
2. The noodles should not be too hard, slightly softer than the dumpling noodles.
3. Finally, it is best to add water and simmer, the meat will be easier to cook and tender.
4. The onion must be mixed with oil to remove the spicy taste.
