Ingredients: 400g minced meat, 500g flour, a handful of vermicelli, one onion, 5 slices of ginger, one teaspoon of salt, one teaspoon of Chili sauce, one teaspoon of chicken essence, one teaspoon of sugar, one teaspoon of cooking wine, one teaspoon of light soy sauce and one teaspoon of sesame oil.

Steps:

1. Shred onion and soak in water with ginger slices for about 15 minutes. Boil the vermicelli in a boiling water pot for about one minute, then take it out and cool it in water, and cut it into small pieces.

2. Add onion Jiang Shui, cooking wine, soy sauce, salt, sesame oil, sugar and chicken essence to the meat stuffing, then add Chili sauce and stir well to make vermicelli.

3. Add appropriate amount of cold water to flour to make soft dough. Cover with plastic wrap and wake up for 20 minutes.

4. Divide into small dough, roll it into thin dough, put stuffing on it, cover it with a dough, press the dough tightly around, and pinch out small wrinkles along the edge.

5, the cake pot is heated, put more oil than cooking, and the pie is golden on both sides.