2. Mix corn flour and white flour evenly according to the ratio of 2: 1, melt a spoonful of Angel yeast in warm water, add the melted yeast water to the flour, add some warm water to dilute the flour, and ferment in a warm place for half an hour.

3. Stir-fry pork stuffing, add pepper noodles, monosodium glutamate and soy sauce and mix well.

4. Add Jiang Mo, scallion and sauerkraut to the mixed meat and mix well.

5. Add one gram of baking soda to the cooked corn flour and knead it evenly, then put the sauerkraut stuffing into the corn flour and fry it in a flat pan for 15 minutes (add a spoonful of water to the pan halfway).