【 Material 】 Pig forelegs160g, 70g green onions,

[Accessories] 30ml of ginger juice (ginger 1 thick slices+30ml of hot water), 1/2 teaspoons of soy sauce and 1 teaspoon of soy sauce.

[Seasoning] Pepper 1/8 teaspoon, monosodium glutamate 1/8 teaspoon, oil 1 teaspoon, salt 1/2 teaspoon, sesame oil 1/2 teaspoon.

【 Practice 】 Mix yeast and milk evenly, pour in flour, make a soft dough, knead it repeatedly until the dough is fine and smooth, cover it in a warm place and ferment it to twice its size.

2. Chop the pork into minced meat (don't chop it too finely) and put it in a container. Cut the ginger into powder, put it in a small bowl and soak it in hot water for a while. When the water temperature is low, grab it and knead it into ginger juice and let it cool for later use.

3. Add soy sauce, soy sauce, pepper and monosodium glutamate to the meat stuffing, then pour ginger juice (Jiang Mo can pour some), mix well (don't swirl), and finally pour oil, mix well and marinate for 30 minutes.

4. Take out the fermented dough, knead out bubbles, divide into five equal parts, cover and wake up for 5 minutes. Wash and chop the green onions, pour them into the meat stuffing, add salt and sesame oil and mix well.

5. Roll the dough into a round dough sheet with a slightly thicker middle and a slightly thinner edge, put the stuffing in it, wrap it in a bun, pinch the closing place tightly, tear off the extra thick dough knot and put it aside with the bottom facing down (cover it to prevent air drying).

6. Complete the others in turn. Gently roll the finished packages into cakes one by one with a rolling pin, and cover them 15 minutes.

7. Heat the pot, pour in a little oil, open the pot, then heat it, put the bottom of the pie down, and fry it with medium and small fire until both sides are evenly colored.

Open the lid, pour in two spoonfuls of water, and close the lid until the water is dry.

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