Proper amount of dough, flour 200g, warm water 1 10g, salt 1g, stuffing 1g, Sophora japonica 200g, minced onion and ginger 1 spoon, salt 1 spoon and soy sauce/kloc.

2. Step:

(1) Add a little salt to the flour, pour in warm water, and stir the flour into a floccule with chopsticks. Knead into smooth dough, cover with plastic wrap and wake for 20 minutes. Divide the dough into 8 equal portions and knead it into an oval shape. Put it into a basin, brush the surface with oil, cover it with plastic wrap, and sober up for more than 2 hours.

(2) Grind pork into pits, put Sophora japonica into a pot and blanch, and add appropriate amount of minced onion and ginger, a spoonful of salt, a spoonful of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 13 tablespoons 1, a spoonful of chicken essence and an appropriate amount of edible oil.

(3) Stir evenly for later use.

(4) proofing and rolling into thin sheets.

(5) Put a tablespoon of meat on it.

(6) From top to bottom, curling and closing.

(7) wrap it up.

(8) Pumpkin, sprinkle with a lot of white sesame seeds.

(9) spread tin foil on the air frying pan, brush the tin foil with oil, and put the pie with sesame noodles below and the surface of the pie with oil.

(10) Preheat the air fryer for 5 minutes in advance, put the pie in the pot and bake it at 200 degrees 10 minute, then turn it over and bake it for 8- 10 minute.

(1 1) cut, the skin is crisp, and the dregs are full of Sophora japonica pork stuffing.