Prepare pork stuffing with soy sauce

Add soy sauce

Add oyster sauce

Add bean paste

Add thirteen spices and white pepper,

Stir in one direction

1. Add some salt to warm water and mix the noodles (the noodles are softer than those in jiaozi, and the water can be divided into several times. ) Rub the noodles smooth. The master of dough mixing said: the dough should have three lights, face light, basin light and hand light. After the surface is mixed, cover it with a damp clean cloth to prevent the surface from drying, and simmer for half an hour.

2. 2. Add the onion and Jiang Mo into the fat and thin meat stuffing, add the soy sauce, pepper, monosodium glutamate, sesame oil, a little pepper powder and spiced powder, and mix well until it is strong. Remember: at this time, even if the onion has been cut, don't add it to the meat; The meat stuffing is almost mixed. After the onion is cut into powder, put it in a pot to dry the water vapor. This onion must be added to the meat stuffing before filling, and don't stir it hard after adding the onion. I don't know exactly why, but I know that it is especially fragrant and the stuffing is not easy to make soup.

3. Grab a lump of noodles, about the size of an egg, knead it round and flatten it, roll it into a disc with a thickness of about 2mm, and cut it in the radial direction. Gourmet world

4. Spread the minced onion evenly on 3/4 of the dough, and leave some space on the side of the dough.

5. after the meat stuffing is evenly spread, turn the 1/4 dough blank without stuffing over and cover it, and gently pinch the edge of the dough blank.

6. then fold that knead 1/4 cake blank again.

7. 7. finally, turn over the remaining 1/4 cake blank and gently pinch the edge. It's shaped. The authentic JD.COM meat pie looks like this, like a chubby fan.

8. All right! You can open it! ! Put oil in the pan. When the oil is hot, carefully put the cake blank into the pan, gently shake the pan to avoid touching the pan, and set it on medium fire for about 3 seconds. Point 5ml of water into the pan, quickly cover the lid, and let the water suffocate, so as to accelerate the maturity of the stuffing. When the water vapor disappears, switch to low fire, uncover the lid, turn the cake over and continue to bake eight times.