1. Pour the pork filling into the frying pan
2. Then fry until the color changes, add a little salt
3. Then pour in mustard
4. After mixing well, pour into a container and let cool
5. Pour in chopped green onions
6. Stir well
7. The dough materials are mixed evenly, and the dough is mixed on the first night. It can be fermented to double its size at 10 degrees overnight at room temperature.
8. Then take it out and knead evenly
9. Divide into nine parts
10. Roll out the small dough into a circle
11. Stuffing
12. After wrapping, close your mouth
13. Flat
14. Then after turning it over, put it in the pan
15. Just cook it with a small fire
