1. You can't only use lean meat. It tastes like firewood. Streaky meat is the best. If you don't like the fat taste, choose the neck back meat.
2. It's better to dice the pork without mincing the meat. It tastes better instead of chopping too much.
3. Mix the seasoning in an irregular direction to avoid meat balls. Add more points to the raw soy sauce, so the filling is moist enough, and no more water is needed when stirring.
4. Heat the flour with boiling water. After a little bit of cold water with a hand fist Chuai face, make the face strong. The cake is soft and tender.
5. At least 1 hour. Knead twice more in the middle.
6. Roll the crust as thin as possible. This is the time to test the strength of the dough.
7. Use a small fire pancake with a thick saucepan. Put more oil in the pancake to make the pancake skin crisper.