1. Prepared ingredients.
2. Chop the sandwich meat into puree, add dark soy sauce, light soy sauce, sugar, pepper, spicy powder, salt, ginger foam, and ginger foam.
3. Stir in a reverse direction and marinate for about 20 minutes.
4. The jelly is pressed into a puree with a spoon.
5. Add to the marinated meat puree.
6. Stir in another direction and put it into the freezer of the refrigerator.
7. At this time, you can add flour to baking powder, a little sugar, and warm water to break into flocs.
8. Knead it into a smooth dough and wake up for about 40 minutes. (It needs to be refrigerated and fermented in hot weather)
9. Divide the dough into small portions.
10. Take a portion and roll it into a round cake with a thickness in the middle and thin around the edges.
11. Add the right amount of minced meat.
12. After closing the bag, it must be completely sealed, otherwise the soup will leak light.
13. Heat the pan with cool oil, slightly more oil, and close the wrapped raw fry to the bottom of the pan, and add a little water.
14. Cover the pot and boil off the water over medium heat, then fry for about two minutes. (When you hear the crackling sound of oil splashing in the pan, the water is basically boiled out, just fry for a while)
15. Sprinkle some chopped green onion at the end and cook sesame seeds.
16. Keep it hot while it's hot.
Tips:1. It must be cooked and eaten to taste the best.
2. The skin jelly should be pressed into puree in order to better integrate with the meat filling. Freezing is for the filling to solidify into a solid state when it is wrapped, rather than a semi-liquid state, so that it can be wrapped better.
