Stuffing:

1, half a catty of beef and one egg, stir well first, then add cooking wine, salt, monosodium glutamate, sesame oil, soy sauce, thirteen spices, cumin, pepper and salad oil, and stir well to make the stuffing fully absorb the seasoning flavor.

2. Cut the onion into fine powder and put it into the stuffing to continue stirring. You can also put onions in the cake.

Noodles:

1, half a catty of flour, use half hot water and half warm water, pour hot water first, let the flour soak, then add warm water, then synthesize a uniform dough and leave it for half an hour.

2. Take another 50 grams of flour, boil hot oil, pour the hot oil on the flour, and stir the flour with chopsticks while pouring it to make ghee noodles. Don't knead them into a ball, thin them so that they can be coated on the dough when you wrap them.

Make a cake:

1. Connect the edges with the dough, divide the dough into dough of uniform size, put some oil on the chopping board, and roll it into thin skin. If the skin is bigger, you can cut it into two pieces with a knife. The width is basically around 10- 15 cm, and the longer the length, the better. You can try your best when you pack.

2. After the skin is rolled, apply the ghee surface evenly on the skin with a brush, which will increase the layering and brittleness. Housewives dare not spread too much butter noodles made of lard.

3. Put the filling on the leftmost side of the dough, then wrap the upper and lower corners first, then cover the left side and roll it to the right while pulling. This practice is basically similar to making hand-grabbed cakes, except that stuffing is added inside.

4, after the roll, because there is stuffing inside, so first pick up the upper and lower ends and pinch them, and then turn them over and flatten them into cakes by hand.

5. Put a little oil in the pot and fry it slowly.