1. Dissolve yeast in warm water, add flour and make dough that is not soft or hard.
2. Ferment to twice the size. Evenly knead the exhaust gas, divide it into equal parts of small dosage, roll it round, roll it into about 0.8cm pieces,
3. Put in a thick skillet and heat over low heat until both sides are golden. (no need to drain oil)
4. Marinate the meat for 3 hours until it's going to crumble.
5. Then take out the chopped green pepper and coriander,
6. Add some marinated meat soup. Cut the bun in the middle and clip it in.