Ingredients: 350g beef stuffing.

Seasoning: butter 15g, onion 25g, garlic cloves 3, milk 25g, cooking wine 10g, egg 1 piece (about 40g), salt 3g, black pepper 3g and starch 5g.

Baking: middle layer of oven, upper and lower fire, 200℃, about 15 minutes.

Practice: 1. Grind the beef into stuffing, put it into a bowl, melt the butter with water, add it into the meat stuffing with milk, cooking wine, black pepper and salt, and stir vigorously in the same direction with chopsticks.

2. Put the eggs and starch into the meat stuffing and continue to stir vigorously with chopsticks in the same direction.

3. Slice garlic and onion, put them in a bowl and stir well.

4. spread tin foil on the baking tray and brush it with oil. Take a proper amount of mixed meat stuffing by hand, pat it into a round meat pie with a thickness of about 1CM, and put it in a baking tray.

5. Preheat the oven to 200 degrees Celsius. After the oven is preheated, put it in the oven, put it in the middle layer, and bake for 15 minutes, take it out and turn it over, and continue baking for 10 minutes. The baking time is adjusted according to the thickness of oven and meat pie.

Kitchen code: 1. The meat stuffing must be stirred vigorously in the same direction with chopsticks, and it will be tender after baking.

2. If the meat pie is thin, you can bake it directly for about 20 minutes without turning it over.