1. Beat the meat into fillings, chop the shallots, add salt, add a spoonful each of dark soy sauce, light soy sauce, old wine, fuel consumption, and sweet noodle sauce. Beat in time direction (beat until the meat is not loose)
2. Put the dry yeast in a bowl and stir well with warm water, add flour and knead into a smooth dough, put it in a basin, cover with plastic wrap and ferment to double its size, then knead into strips and cut into small portions, knead it into a circle Let it stand for 10 minutes, then wrap the meat and press into a pie. (There is a lot of stuffing, you need to press slowly to unfold the dough to make the pie thinner)
3. Put oil in a frying pan, heat it up, put in the pressed cakes, and fry slowly on low heat, until both sides are fully fried until golden brown and ready to be out of the pan
Tips:1. When pressing the cake, you must slowly press it to let the dough unfold. The more the thin cake, the more delicious it is. It doesn't matter if the surface is broken a little, but don't be too broken and the filling will fall out when it is fried;
2. Pancakes should be fried on a low fire, and fry slowly on a low fire, so that the meat inside can be cooked thoroughly.
