First, add dry yeast mixed with warm water to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate, minced shallots and a little water (add vegetables without water), mix evenly, repeat it in one direction, and then put it in the refrigerator for 30 minutes.

Third, wrap the meat stuffing with prepared noodles, the size is arbitrary, and flatten it (moderate thickness).

4. Put oil in the pot, light it to prevent the prepared pie from entering, add cold water, flatten the top of the pie, cover it, turn on the fire, and lift the cover when the water is almost dry. Change to medium heat, slowly turn the pot, let one side of the pot roast on the fire, fry until golden brown, and then turn over and fry until golden brown.

Note: How to add vegetables to the stuffing:

I usually use green vegetables (Chinese cabbage, Chinese cabbage, celery, etc. ), boil a pot of water, add a proper amount of vegetables after boiling, remove them after discoloration, put them in a large pot of cold water next to them, cool them in time (otherwise the vegetables will turn yellow), then remove them by hand, squeeze them out and chop them up, which will be much easier, and then squeeze them out and mix them with oil.

Mix well with minced meat! Use in time!

I ate. There is meat and radish in it. Too oily.

Do it yourself, the meat is of good quality, clean and cheap, for reference.

References:

experience