Crispy meat pie(xiang su rou xian bing )

Crispy meat pie

Introduction:

"In winter, the weather is either cloudy or foggy. It's rare that the whole day is sunny. Especially if the north wind blows again, let alone how to live. At this time, if you want some meat cake or milk, you can always disperse the cold air

Production steps:

Step 1: make a smooth dough with boiled water, and let it stand for half an hour.

Step 2: chop the pork (not mince).

Step 3: chop the onion and put it on the meat.

Step 4: pour in soy sauce, soy sauce, black pepper, salt, pepper oil.

Step 5: mix well with chopsticks. (do not stir in the same direction)

Step 6: divide the dough into three equal parts, press the circle, and roll the slice with a rolling pin.

Step 7: pour the diced meat.

Step 8: spread evenly with chopsticks.

Step 9: roll up and cut.

Step 10: oil the pan, add the cake and fry it over low heat until golden on both sides.

Materials required:

Flour: 300g

Pork nape: 300g

Chopped scallion: 20g

Boiling water: 150ml

Cold water: 50ml

Soy sauce: moderate

Old style: moderate

Black pepper: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: 1. Not only lean meat, taste will be wood. Pork is the best. 2. It's better not to mince the pork stuffing, but to dice it by yourself. It doesn't need to be minced too much, so it tastes better. 3: When adding seasoning, mix in irregular direction to avoid meatballs. Add more soy sauce so that the filling is moist enough,. At least half an hour. Knead it twice more in the middle. 5. Roll the crust as thin as possible. 6. Use a heavy pan to fry the pancakes in low heat. A little more oil can make the pancakes crispy. (just master your own fire)

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: onion

Chinese PinYin : Xiang Su Rou Xian Bing