Beijing Taste Xuan training.

1. Mix all the ingredients of the dough, slowly add flour with warm water, mix into a ball and knead smooth, then cover with a damp towel and put in a warm place to let the dough ferment for about 45 minutes or so.

2. half a green onion, garlic, ginger, pepper and other spices, green onion cut into large pieces, garlic and ginger sliced, celery cut into pieces.

3. small pot pour cooking oil, onion, ginger, garlic, pepper, celery, dashi and cinnamon to join, open fire on low heat to heat, so that the flavor of the spices penetrate into the oil, about simmering for about 10 minutes or so, out of the flavor and then into the bean paste, continue to simmer and constantly stirring, and so on the spices and onions, celery fried dry can be turned off the fire.

4. In a bowl, pour the oil consumption, add cumin powder, pepper powder, chili powder, salt, and then pour the spice oil, stir well into the spice sauce.

5. Mix the meat with ginger and garlic, drizzle with cooking wine and soy sauce and then chop some, so that the garlic aroma is fully mixed into the minced meat, chop the squash into mince also added to the meat, and finally add the spice oil and mix well, sprinkle with meat floss, sesame seeds and MSG and mix well.

6. Divide the fermented dough into thirds and roll it out with a rolling pin to form a thin cake, using a fork to make small, even holes in the top to prevent the baked pastry from bulging.

7. Then spread a layer of spice sauce on the top, followed by a layer of meat mixture. Finally sprinkle some sesame seeds and chopped scallions.