1, prepare the flour in advance by adding yeast and baking powder and stirring to mix well, while slowly pouring warm water into the flour, which is a two-handed collaborative work, while stirring, while pouring water until all the flour is stirred to become flocculent.

2, stirring the flour into flocculent is a simple first step, the next you can and the noodles, want to eat your own meat buns, hands full of flour are in the heart. After the flocculent slowly and into a smooth dough, to achieve the old man mouth three light can be (hand light, surface light, basin light). And good dough need to cover the top of a dampened towel, let the dough in the role of yeast, slowly fermentation and become larger, until it becomes twice the size of the original dough, the temperature is suitable, this process also up to more than an hour, don't rush, good food is not afraid of late!

3, pork rinsed clean, with a knife to scrape the surface of the skin, so that you can remove the impurities on it, eat when the texture is better, deal with the pork directly into the pot of cool water, and then pour a little wine, high heat directly boil, boil do not rush, so that the five-flower meat in the pot of boiling water continue to micro-cooking for about 3 minutes to let the high temperature of the pork in the blood stains forced out. Turn off the heat, pull out the pork and rinse the blood off the surface, set aside.

4, the meat in the street master's meat loaf is slowly simmered using a small fire, so that the cooked meat, rich in flavor, soft meat, even the elderly, you can effortlessly eat savory meat loaf! Of course, it's a fast-paced life now, and with the added benefit of a pressure cooker, you can save a lot of time!

5, blanched pork directly into the pressure cooker, spices, cinnamon, grass berries, soy sauce, cooking wine, rock sugar, onion and ginger, soy sauce, a brain all thrown in the pot, and then add more than the meat of the water, open fire on the stew for 20 minutes, along with the heating of the pressure cooker, the rich fragrance began to come from the pressure cooker valve mouth out of the 20 minutes after the pressure cooker valve, open the lid to add the right amount of Seasoned with salt, then cover the pot again, in the case of no pressure, another 20 minutes of simmering, the pot of soup to collect a little, remember, the soup should not be collected too dry, a good meat loaf, the need for soup to give it a sublimation of flavor.

6, a long hour past, if the dough has become twice the original size of the time, prove that the dough has been well developed! Put the dough in a stainless steel bowl, dip your hands in some dry flour and knead! The strength of the kneading will determine the texture of the final cake, so don't spare any effort to knead the dough. After kneading, divide the dough into equal-sized dosages and roll the dosages into long strips of piecrust.

7, the rolled out dough from the longest side of the fold, and then rolled up, kneaded with both hands into a ball shape, on the panel pressed into a cake shape. Cover with a damp towel again and let rise for ten minutes. Don't rush, this is the last step in making the pie!

8, the home of the non-stick pan ready, do a good job of pie directly into the pan without brushing the oil, open a small fire and cover each side of the cooking on about five minutes, the pie crust presents the best charred yellow. Cooked pie, put into the home oven, 200 degrees baked on five minutes can be. This good crust, you can achieve a bite to eat, inside the soft, outside the effect of crispy!

9, has been stewed in advance of the meat, in the time to do the cake, after soaking again, the flavor is better, warm and cool meat, select the fat and thin part, chopped, pie from the middle of the split, the meat mixture into the middle of the pie crust, complete!

10, if you like the taste of spicy, you can clip a little bit of crushed pepper, meat overflowing, the crust is crispy, screaming crisp, lips and teeth