2, do meat stuffing: good pork belly mince stuffing, add salt, pepper, a little monosodium glutamate, chopped green onion, add a little water (add vegetables without water) and stir evenly, repeatedly, preferably in one direction, and then put it in the freezer for 30 minutes.
3. Wrap the meat stuffing with the prepared noodles, any size, and flatten it (moderate thickness).
4. Oil the pan, ignite it, prevent the pie, add cold water, flatten the pie, cover the lid, turn on the fire, and remove 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, fry until golden brown, and then turn over and fry until golden brown.
Note: How to add vegetables to stuffing:
I usually use green vegetables (Chinese cabbage, Chinese cabbage, celery, etc. ), boil a pot of water, boil, add a proper amount of vegetables, remove them after discoloration, put them in a large pot of cold water next to them, cool them in time (otherwise the vegetables will turn yellow), then remove them by hand, squeeze them out and chop them up, which will make it much easier, then squeeze them out and mix them with oil.
Mix well with minced meat! Use in time!