1, 500g of refined flour, 250g of pork, 20g of scallion125g, 20g of fermented flour, 50g of soy sauce, 50g of materials needed for making fried dumplings, 0g of edible oil100g, 700g of Chinese cabbage, salt, alkaline noodles, seasoning noodles, Jiang Mo and water.

The practice is as follows:

Exercise 1

(1) Mix flour and yeast, add warm water to form dough, then knead it with alkaline water into authentic Shandong Mawan soup packets, break them into 40 small pieces and roll them into small discs one by one.

(2) Chop the meat, add soy sauce and refined salt, simmer until cooked, then add the cut Jiang Mo, onion and seasoning noodles into the meat and mix well, then add the cut Chinese cabbage and sesame oil, and mix well to make stuffing.

(3) Put a big round jiaozi in a leather bag, commonly known as flat food, which looks like a "xianggong hat", and put it on the deep-bottomed rice nuts (specially made rice nuts) which are evenly oiled until it is full. Pour in 50g of cooking oil, cover it and fry it for 5min, then pour in 800g of white flour soup with a little flour and stir it into noodle soup, then cover it and stew it to make it turn into steam for heat transfer, and then pour in 50g of cooking oil. When the bottom is brown, use a shovel to separate the periphery from the bottom of the tobacco, turn it over and leave the fire. The background color is golden, crisp, the stuffing is fragrant and delicious, and the color and smell are good. When eating, shovel it into a person's plate with a small shovel.

Exercise 2

1 add a little warm water to the yeast and let it stand for 10 minute, then add flour and a proper amount of warm water to form dough, and cover it with plastic wrap for fermentation;

2 Cut ginger into pork stuffing, add cooking wine and soy sauce and marinate 15 minutes;

3. Boil the vermicelli in a hot water pot until soft, then take it out, air-cool, chop it up, and wash and chop the cabbage leaves;

4 Add sesame oil, pepper, salt and chicken powder into the cabbage vermicelli and meat stuffing and mix well;

5. Wake the wrapped buns 10 minutes, add a little oil to the pot and burn 60% hot buns;

6. After frying for one minute, pour in flour water (noodles: water = 1:5), and add flour water until the steamed stuffed bun is 2/5;

7 Cover the pot and bring to a boil. Turn to low heat until the flour and water are dry and the bottom of the steamed stuffed bun is crisp. Sprinkle sesame seeds and chopped green onion.