1. Heat the wok and pour the oil. Stir-fry the beef, add salt and pepper to taste
2. Add in the diced onion and fry for 5 minutes, stirring occasionally
3. Stir in the diced onion for 5 minutes, stirring occasionally
4. Then add chives
5. Add a spoonful of mayonnaise
6. Add half a cup of warm water to stir-fry the meat out of juice. Pour the fried fillings into a bowl and cool to warm or room temperature
7. Dough preparation
8. Add the dry yeast to warm water to dissolve, add the remaining warm water and Lohe whole milk to the flour and mix it to form a dough. Proof in a warmer place. We can make bread fillings during the proofing.
9. Place the dough on a floured cutting board, and rub the dough into a strip with flour and floured hands. Cut into flour paste.
10. Place the dough on the floured hands (the dough will be very sticky) and use a rolling pin to roll it into a palm-sized round cake. Do not put the flour where you want to put the meat, otherwise the sealing will not be good and the filling will overflow. Put 1 tablespoon of meat filling in the middle, and the cheese will make the bottom
11. Cover the meat with the sides of the dough (be careful not to let the oil or soup seep out), then pinch the edges together to seal the dough. Flatten slightly to make the size more uniform
12. Here is a package of 3 finished products
13. Heat oil in a large, deep, thick-bottomed pot. There should be enough oil to cover half of the bread embryo
14. Put it in boiling hot oil, fry until both sides are dark golden brown, put it on absorbent paper to absorb excess oil
