Meatloaf.

Ingredients: 230g Thousand Layer Skin, 300g pork filling, 1 egg, 10g chopped green onion, 5g minced ginger, 0.5g pepper powder, 10g cooking wine, 20g light soy sauce, 5g dark soy sauce, 4g sugar, cooking oil 20g, salt 2g

1. Add eggs to the meat filling, add chopped green onion, minced ginger, pepper powder, cooking wine, light soy sauce, dark soy sauce, sugar and salt, use chopsticks to stir in one direction until the meat is The filling becomes thicker.

2. Pour oil into the non-stick pan and brush the oil evenly. Start laying out the dumpling wrappers from the edge of the pot, with the phyllo wrappers partially overlapping each other. About half of the side skin is left standing up so that it can be folded off at the end. After spreading the outer ring, spread the inner ring until the bottom of the pot is covered. Tip: If you want a stronger bond, you can put a little water on the overlapping part.

3. Spread one-third of the meat filling on the skin and spread it evenly. Then cover with a layer of dumpling wrapper, then spread one-third of the meat filling, and then cover with a layer of dumpling wrapper. Finally, add the remaining meat filling and cover with skin. Then brush a layer of water on the edges and fold down the edges. Use both hands to press the meatloaf into an even thickness

4. Heat the frying pan over medium heat and cover the pan. Use a spatula to flip it over during the heating process. When the bottom part is charred, use a spatula to turn the patties over.

Tips: If you find it difficult to turn over, you can put a plate on the pot, invert the pot, let the patties fall onto the plate, and then slide them in.

5. Pour about 30g of water along the edge of the pot, cover the pot and continue heating. Until that side is also golden, slide the patties out onto a plate.

Tip: The whole process of frying the meatloaf takes about 15 to 20 minutes.