Accessories: 75g fat meat, 50g raw eggs, seasoning: 5g shallot, 25g soy sauce 15g rice wine, 3g spicy 15g salt.
1. Chop two kinds of raw pork into coarse pork paste and put it in a bowl;
2. Grind dry starch into powder and sprinkle it on it;
3. Chop the onion;
4. Knock the raw eggs into another bowl to break up, pour them into the middle of the pork paste, add salt, chicken essence, rice wine and chopped green onion, squeeze them into pork balls by hand, then press them into flat balls (symmetrical in size) and put them on a plate for later use;
5. Heat the wok on the stove fire, slide the wok into the cooking oil, add the animal oil, heat it to 40%, remove the wok from the fire, add the pancakes, and fry over low heat. In addition, gently press the pancake with a shovel, turn it over moderately, fry both sides for 6 minutes until it is brown, put it in a plate, and sprinkle with pepper and salt.
6. Fill a small plate with sweet and spicy sauce and onion root segments.
Second, the practice of raw pork pie:
(1) Add 500 grams of warm water to a catty of flour, chop the meat, and synthesize the stuffing with chopped green onion and seasoning.
(2) There are two methods for wrapping: one is to roll the dough into a large area, spread the stuffing on it, roll the drum into a cake shape, and gently roll it thin with a rolling pin; The second is to make flour into a preparation, roll a piece and then wrap it in a skin, and then roll it thin.
(3) When frying, brush some oil on both sides of the cake with a soft brush and cook it. Try it quickly and make a pork pie that belongs to you.