Pie noodles pay attention to two words, namely "thin" and "soft". The ratio of flour to water is very important. There is no special requirement for the choice of flour. Ordinary flour will do. Weigh the flour and put it into a container, then weigh out 175g warm water. The temperature of water is not higher than 36 degrees.

2. Add 175g warm water to the flour in batches and stir with chopsticks while pouring water. The age of the pie is not reconciled until the flour in the container is in a state of no bulge and sticky paste.

3. Brush a layer of oil on the dough surface, cover it with plastic wrap and wake it for more than an hour. The longer the time, the better the ductility of dough and the softer the pie. Better wake up all night. This is the noodle I made the night before, and the pie I made the next morning is just right.

3. Start filling. Chop onion and ginger, put them into the meat stuffing, add salt, thirteen spices and chicken essence and mix well. Then add cooking wine, which is very delicious. Mix oyster sauce and sesame oil well.

4. After a few hours, take out the dough, sprinkle flour on the silica gel mat, and pour the thin dough on the flour. Unlike other doughs, you don't need to knead dough at this time. There is no need to knead or press, just divide it into four parts, sprinkle with dry flour, pick up a dough by hand, put the stuffing in it, wrap it in the shape of a steamed stuffed bun, then gently turn it upside down and roll it into a round cake with a rolling pin.