1. Put the flour and yeast into a basin, stir them with chopsticks while adding water, knead them into smooth dough by hand when the dry powder is not visible, cover them with plastic wrap and ferment at room temperature.
2. Wash tenderloin with clear water and chop it into meat stuffing. Add thick soup treasure and stir well with chopsticks.
3. Wash the purple onion and cut it into fine powder. Add it to the meat and stir well.
4. After the fermented dough is smooth, divide it into 5 equal parts.
5. Take one of the dough, roll it into a round dough, and put pork and onion stuffing in the middle of the dough.
6. Knead the edge, make the wrinkles as small as possible, put the wrapped pie flat on the chopping board, pat it a few times, and gently roll it out with a rolling pin to make a round cake.
7. Heat the pie with an electric baking pan or other heating devices, and put the pie embryo on the electric baking pan brushed with a little oil until both sides are golden.
The amount of flour and water can be flexibly adjusted according to the actual situation. After the dough is kneaded, the fermentation time should be controlled according to the temperature change. In order to save trouble, the stuffing is directly added with thick soup treasure without adding other seasonings. Brush a little oil on the electric baking pan when frying, and the baked cake will have a golden surface.