Exercise:
1, prepare ingredients: flour, white radish and meat stuffing.
2, flour and warm water to synthesize a soft dough, cover with a safety mold to wake up for 30 minutes.
3. Add soy sauce, soy sauce, cooking wine, salt, chicken powder, minced onion and ginger, and cooking oil into the pork stuffing and mix well.
4. Wash the white radish, peel it and shred it, and marinate it with a little edible salt for a while (if you can't get used to the taste of white radish, you can rinse it with water to remove the taste of white radish).
5. Squeeze the pickled white radish out of the water and put it into the mixed meat.
6. Wake up the dough and put it on the chopping board a few times.
7. Divide the kneaded dough into ingredients.
8. Roll into a dough with a slightly thicker middle and thinner four sides (the size of the agent is optional). Take a dough and put the mixed stuffing on it.
9. The mouth tightens like a steamed stuffed bun.
10, face down, gently flatten by hand to form a small pie blank.
1 1. Put the cake blank into the baking pan, turn it over and fry the other side, both sides are golden, and drum it up and take it out.
12. Delicious and juicy little pie is served.