1. Add 250g of flour to boiled water, stir it with chopsticks to form a flocculent, knead it into a smooth dough, and wake up for 30 minutes. Roll the dough into a strip, cut it into small pieces with a knife, and roll it into a round cake with a rolling pin.
2. Shredded carrots
3. Rub the radish into filaments, add water to the soup pot and boil, add the radish and blanch for 1 minute to remove the squeeze water
4. Cut the meat into small cubes, add cooking wine to marinate
5. Put the wok on the fire, add an appropriate amount of salad oil. Add the diced meat and fry until the color changes, add the double wire and stir-fry evenly, add salt and fry until cooked, add the chives and chicken powder, transfer from the pan
6. Wait for the fillings to cool, and wrap them in the dough (the same method as the buns).
7. Put a small amount of salad oil in a pan and fry it on both sides and make it golden on both sides, ready to eat
