1) Put the meat stuffing in a large bowl, add salt, cooking wine, soy sauce, chicken essence, sesame oil and pepper powder, stir well, and then add ginger powder and starch,
2) Then crush the dried steamed bread into the meat stuffing by hand, stir it with claws, and finally put in the onion powder, then fully grasp and mix the stuffing with claws.
3) Then add a little starch with a little water and starch in concentrated water. Prepare 2 oil skins. 1 piece shall be laid on the chopping board, and a layer of water starch shall be applied evenly,
4) Then spread the filling evenly on the oilskin and press it tightly, and then spread a layer of water starch on the filling,
5) Finally, spread another piece of oil skin and press firmly. Cut a small segment 5cm long and 2cm wide.
6) Put the oil in the pot. When it's 70% hot, put the prepared loose meat in it, fry until the color of the meat turns red, and then take out the oil control.