2. Pour the flour into the basin, and add appropriate amount of water to make dough. The dough for making patties must be soft, that is, add more water than usual, and live as hard as plasticine.
3. Living surface: the "three-light policy" of basin light, surface light and hand light. Cover with plastic bag or plastic wrap and wake for 30 minutes.
4. You can prepare the stuffing of meat pie when you wake up. Onions, carrots, leeks and pork are all cut into small pieces, the smaller the better.
5. Pour in proper amount of soy sauce, salt, thirteen spices, chicken essence and sesame oil, and stir evenly in one direction for later use.
6. Divide the proofed dough into small doughs with the same size, roll them into thin dough with a rolling pin, and add a proper amount of prepared stuffing.
7. Roll up the dough, pinch both ends tightly, and press the rolled semi-finished product into a round dough by hand. Because the dough is soft, it is not afraid of stuffing leakage.
8. Put a proper amount of vegetable oil into the pot, put the pressed dough into a non-stick pot and fry it in turn, and keep the fire low.
9. Fry until the patties are golden on both sides. During this period, you can add some vegetable oil to prevent the pan from sticking.
10, turn off the fire and put the plate into the pot. This homemade meat pie is ready.