Meat patty of doornail (pork version)(men ding rou bing zhu rou ban )

Meat patty of doornail (pork version)

Introduction:

Production steps:

Step 1: mix the flour with warm water and oil the surface for more than two hours.

Step 2: mix the pork stuffing one day in advance: add white pepper, five spice powder, sesame oil, chicken essence, salt, yellow dry sauce and raw ingredients, mix in the water with Chinese prickly ash, heat the water with Chinese prickly ash, remove the Chinese prickly ash, mix in the meat stuffing, and put it in the refrigerator for one night.

Step 3: take out the meat stuffing. Before thawing, mix it with chopped onion (mixed with two spoonfuls of oil). Frozen mince is convenient for Patty.

Divide the dough into several portions, as shown in Fig.

Step 5: close the mouth down, shape in the palm, preheat in the pan, oil, close the mouth down, fry the meat cake, turn over three minutes later, add about 60ml water, cover and continue to fry.

Step 6: even steaming and frying for five minutes, grasp the heat, low heat, if it is electric cake stall is better, I use the frying pan here, the pan is not. You can get out of the pot.

Materials required:

Pork stuffing: 500g

Flour: right amount

Onion: 250g

White pepper: right amount

Five spice powder: appropriate amount

Sesame oil: 1 teaspoon

Salt: right amount

Yellow sauce: 2 teaspoons

Soy sauce: two spoonfuls

Chicken essence: appropriate amount

Pepper water: 100ml

Oil: two teaspoons

Note: 1. A bite juice are out, very fragrant Oh, pepper water use is very important. 2. It doesn't matter if the skin is thin. What you want is thin skin. It won't break. Pay attention to the closing method, otherwise there will be thick skin.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Men Ding Rou Bing Zhu Rou Ban