Ingredients: 250g of flour, 0/50g of warm water/kloc-,300g of minced pork, 0/0g of ginger/kloc-and 0/0g of chopped green onion.

Seasoning: soy sauce 10g, cooking wine 10g, oyster sauce 5g, salt 10g, sesame oil 10g.

Production process:

Step 1: Pour the flour into a basin and add 2g salt and 5g sesame oil. Salt can increase the gluten of dough.

Step 2: Pour a small amount of 150g warm water for many times. You can use chopsticks to stir it into a floccule first.

Step 3: Then knead it into smooth dough by hand.

Step 4: Divide the dough into 8 pieces of equal size, knead them into long strips, pour in proper amount of cooking oil, and cover them for 30 minutes.

Step 5: Add 10g soy sauce, 10g cooking wine, 5g oyster sauce, 8g salt and 5g sesame oil into the pork stuffing, and stir in one direction.

Step 6: Add Jiang Mo and chopped green onion, stir the dough and add it to the meat.

Step 7: Grease the chopping board, take out the batter and put it on the chopping board, and break the batter directly by hand.

Step 8: Put the prepared meat stuffing into the crust.

Step 9: Wrap the meat with skin.

Step 10: After the meat is wrapped, roll it up from one end and pull the dough back by curling.

Step 11: After rolling it to the other end, put your tail under the bread and gently press the pie with your hand.

Step 12: Pour the right amount of oil into the pot and fry the pie in the pot.

Step 13: When one side is golden, turn it over and continue cooking. Repeat two or three times until both sides are golden and mature, and then take out the pot.