1. Mix the dry yeast with warm water, add to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Add salt, pepper, a little monosodium glutamate and chopped green onion to the pork belly stuffing, add a little water, stir evenly and repeatedly, preferably in one direction, and then put it in the refrigerator for 30 minutes.

3. Wrap the meat stuffing in a small frying bag with the prepared noodles.

4. Put oil in the pan, light it to prevent the prepared fried bag from entering, add cold water, flatten the top of the fried bag, cover the lid, turn on the fire, and lift the lid when the water is almost dry. Switch to medium heat, slowly turn the pot, let one side of the pot roast on the fire and fry until golden brown.

References:

experience