condiments

200 grams of flour

90 grams of pork stuffing

condiments

verdant

50 grams

condiment

salt

1/4 teaspoons

energy

1/2 teaspoons

Cooking wine

1 teaspoon

Light soy sauce

1/2 teaspoons

dark soy sauce

1/4 teaspoons

oyster sauce

1/2 tablespoons

sesame oil

1/2 teaspoons

starch

1/2 tablespoons

water

140g

The method of small meat pie

Ingredients: 200g flour, boiled water 105g(70-80 degrees), 30g cold water, 90g pork stuffing and 50g onion.

Seasoning: Jiang Mo 1/2 tsp, cooking wine 1 2 tsp, soy sauce 1/4 tsp, oyster sauce 1/2 tbsp, starch 1/2 tbsp, water.

1. Pour boiling water into flour and stir quickly. Dip your fist in cold water to "tie" the dough, knead it into soft dough and relax for more than 30 minutes.

2. Add Jiang Mo, cooking wine, soy sauce, soy sauce and oyster sauce to the meat stuffing and mix well; Mix starch and water evenly, pour in, stir evenly, and marinate for 20 minutes; Chop the onion and pour it into the meat stuffing.

3. Add salt and sesame oil and mix well; Take out the dough, knead it into thick strips, flatten it, roll it evenly, and roll it into a square. The thinner the better.

4. Cut into 4cm wide strips, spread minced meat evenly on each strip, keep the edges of both sides still, and roll up from one end, not too tight. Finally, pinch the joints and pinch the jaws at both ends by hand.

5. Stand up and press it into a small round cake with your palm. When it is all done, cover it and relax it 10 minutes, and then flatten it one by one, not too hard.

6. Heat the pan, pour in the right amount of oil and mix well. When the oil is hot, put the patties in one by one, fry for about one minute, turn over, cover the pot, fry on low heat until both sides are golden and slightly bulging, and then take out the pot.