The preparation of cabbage, meat residue, and vermicelli filling

Health benefits

Soy sauce: nourishing blood, protecting teeth, and protecting bones

Ingredients

500 grams of regular flour (dough)

Yeast (dough) 5g

Moderate amount of warm water (dough)

Pork belly (filling) 225 grams

Half a piece of cabbage (filling)

50 grams of vermicelli (filling)

Moderate amount of large oil

Crushed scallions in moderation

Ginger shreds in moderation

Moderate amount of fragrant noodles

Moderate amount of chicken essence

Moderate amount of soy sauce

Moderate amount of salt

The preparation of cabbage, meat residue, and vermicelli filling

1. Dissolve the yeast in warm water and let it stand for five minutes.

2.Slowly add yeast, warm water, and knead into a slightly soft dough.

3. Brush a layer of oil on the surface, cover it with cling film and place it in a warm place to wake up to 1.5 times the size.

4. When making noodles, wash the pork belly and cut it into pieces. Soak the noodles in advance to soften them. Wash cabbage and control water.

5. Put oil in the pot, fry slowly over low heat to release oil, and fry until dry.

6. Chop the cabbage, mince the meat residue, and chop the vermicelli.

7. Add chopped scallions and ginger, sprinkle salt, five spice noodles, chicken essence, soy sauce, and pour an appropriate amount of stir fried oil.

8. Stir evenly.

9. After preparing the dough, knead it evenly and let out the air, then cut into small pieces.

10. Roll out the round skin, wrap the filling, close the mouth, and flatten it.

11. Preheat the electric cake pan, brush oil, and put in the cake preform.

12. Heat until both sides are golden brown.

13. Do you really want to eat?

14. Fragrant and delicious.

Tips

When frying in high oil, fry slowly over low heat until dry, using either pork belly or fat. Occasionally using big oil to make some filling is really fragrant.

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