1. Fry the frozen beef patties for 3-5 minutes.

2. Wash and chop 200g beef (Niu Lin meat), sprinkle with salt (the minced meat pie with salt will have more gum) and chop it into patties. Chopped meat pie, beat for a while, then add seasoning: black pepper, shredded ginger, sesame oil, soy sauce, wine and a little salt (only a little salt is needed when chopping meat pie), stir well and continue beating. The longer the beating time, the more gum in the meat pie and the better the taste! After beating, divide the beef into three parts and knead it into balls. Before cooking, press the balls into a round shape with the palm of your hand and make them as thin as possible. When the oil in the pot is hot, you can fry the pressed patties in the pot. When frying, you should carefully control the heat, and it is best to fry with medium fire (or small and medium fire) to avoid frying the patties at once. Because both sides should be fried, one side should not be fried for too long, about three minutes, then turn off the fire and fry slowly with the remaining temperature on the stove. After the pot temperature drops, turn the meat pie over with a spatula (the lower the pot temperature, the easier it is to turn the meat pie over); Fry on medium heat for about three minutes, then fry on both sides for dozens of seconds before serving.