The first is the production of pork stuffing. You should choose both fat and thin. You can chop it yourself if you have time. This meat stuffing will be very textured. We put the meat stuffing into a large pot, and then chop the onion and ginger into fine powder and add it (you can chop the meat stuffing yourself or chop the onion and ginger together). Then add a spoonful of bean paste, a spoonful of peanut oil, half a spoonful of oil consumption, half a spoonful of soy sauce and a small amount of sesame oil, and then pour a small amount of pepper water for several times, and fully stir with chopsticks along the pointer. Finally, the meat stuffing becomes sticky and put aside for use. Because bean paste and soy sauce are salty, you don't need to add salt. You can add a little bit to the heavy ones. )
Then we began to mix flour, two bowls of flour were poured into the basin, and then a bowl of warm water was prepared, which was slowly poured into the flour and stirred with chopsticks. Finally, knead the dough into dough, remember to knead it a little. Cover with a damp cloth and ferment for about an hour. If you are in a hurry, you can put it in the refrigerator one day in advance and use it directly the next day.
After the dough is fermented, take it out, roll it into a disc of moderate size, put meat stuffing in the middle, close it like a steamed stuffed bun, and roll it slightly with a rolling pin. Finally, put the oil in the hot pot, put the meat pie in, and fry it on low heat until it is cooked on both sides and slightly yellow and crisp, and it is ready. Bite it down, because the bean paste is added, it will have a strong sauce flavor and a lot of juice.