Main Ingredients

Flour 500g

Dried Plum Cabbage 250g

Supplementary Ingredients

Pork Filling 200g

Leaven 5g

Seasoning

Salt 5g

Monosodium glutamate (MSG) a pinch

Scallion 10g

Ginger 8g

Soda 8g

Cooking Soy Sauce 8g

Jiangmai Wine 250g

Vegetable Oil 1 tsp

8 grams of soy sauce

250 grams of rice wine

1 tsp of sugar

Vegetable oil

Pork rind jelly

1 large piece

Dried mustard greens pies

1. dried mustard greens rinsed with cool water

2. Add chopped green onion and ginger to remove the fishy flavor

3. Then add the pork skin jelly, you can make the filling juicy

4. Seasoned with salt, soy sauce, sugar and monosodium glutamate, mix well, the filling is ready

5. Dry flour into the basin, add the juice of the sweet wine brewing, add the yeast powder

6.

7. Cover the dough with a cloth or lid and let it rise for half an hour

8. Knead the dough repeatedly and let it rest for 15-20 minutes, then roll it out into a big strip

9. Cut it into dosage and flatten it

10. Take the stuffing and put it in the middle of the crust, and close the mouth as if you were wrapping a bun

11. Close the mouth and turn it downwards, and gently press it with your hands to make it into a round cake. Slightly molasses for a few minutes, the pan poured a little vegetable oil, the round cake into the pan, pay attention to spacing out, because the hairy cake after heat but also expansion

12. will be pancakes fried into both sides of the golden, during the period of time to cover the lid of the pan, because the meat filling is not good cooked, in addition to pay attention to, the fire is not too big, small fire and slowly cooking?