1. Rinse the dried plums with cold water
2. Remove the dried water and chop into minced pieces, mix with the pork filling, and add chopped green onion and ginger to remove the fishy taste
3. Add pork skin jelly to make the filling juice rich
4. Add the right amount of salt, light soy sauce, sugar and monosodium glutamate, stir evenly, and the filling is ready
5. Put the dry flour into the basin, add the juice from the sweet wine, add the yeast powder
6. Stir it with chopsticks to form a snowflake flake, then knead it into a dough
7. Cover with a cloth or lid and make hair for half an hour
8. Knead the dough again and again, let it stand for 15-20 minutes, then knead it into a long strip
9. Cut into dough and squash
10. Take the filling and put it in the middle of the dough, like a bun, and close the mouth
11. Close the mouth down and gently press it with your hands to form a round cake. After a few minutes, pour a little vegetable oil into the pot. Put the round cake into the pot, paying attention to space, because the pasta will expand after being heated.
12. Fry the pie until it is golden on both sides, and cover the pot during the period, because the meat is not well cooked, in addition, pay attention to not too much fire, and slowly fry the fire
