1. Mix minced pork with soy sauce, refined salt, monosodium glutamate, sesame oil, minced onion and ginger and appropriate amount of water to make stuffing.

2. Wash the ivory white radish, rub it into filaments with a bed, marinate it with refined salt, and squeeze out the water.

3. Knead the refined flour into dough with warm water in winter and cold water in summer, bake for a while, pick small flour (3 pieces per 50g), knead one by one into 6 cm long strips, and brush with oil.

4. Grease the noodles, roll them into a rectangle, then press them to 45 cm long with one hand, put shredded radish and minced meat on one end of the noodles, roll them into a kidney shape, press them gently with your hand, put them into a cake pan, and bake until both sides are golden.

I am not familiar with it.