1.盆内放入面粉,磕入鸡蛋,加入清水搅打成稀面浆。咸猪板油丁、葱花拌匀成馅料。2.炒锅烧热,加少许熟猪油滑锅,再烧热,倒人1/5面浆,晃动炒锅,像摊蛋皮一样,摊成直径约25厘米的圆形坯皮,待可揭离锅时,将炒锅离火。取馅料的1/5放入锅中,然后折叠面皮包成长方形,连接处用面浆封牢,翻身,使连接处受热粘牢,成为一个完整的坯料。3.锅内加熟猪油置旺火上,烧至7成热时,放入生坯,炸至两面金黄、浮出油面时,即可出锅。 1. Put the flour into the bowl, knock into the egg, add water and whisk into thin flour. Salted pig oil Ding, green onion mix into fillings. 2. Wok heat, add a little cooked lard skillet, and then heat, down 1/5 surface paste, shaking the wok, like stall eggs, spread into a diameter of about 25 cm round blank, to be Uncover the pot, the wok away from the fire. Take fillings 1/5 into the pot, and then fold the surface of the bag square growth, the junction with a paste sealed, stand up, so that the junction of hot sticky, become a complete blank. 3. Add cooked lard boil the pot on the fire, burn until 7 into hot, into the green, fried to both sides of golden, surfaced when the oil can pan.