Ground beef

Green-skinned zucchini

Cooking wine

chicken essence

salt

five spice powder

ground ginger

energy

Chopped onion

Pepper and fennel

sesame oil

flour

How to make beef zucchini pie?

Add all seasonings except aniseed pepper into the beef stuffing and stir evenly in one direction (then boil some water, add aniseed pepper and cook for about 10 minutes, filter out aniseed pepper, pour pepper water into the beef stuffing and stir clockwise, and pour pepper water several times).

Cut the zucchini into pieces and marinate with salt for ten minutes. (Squeeze the pickled zucchini into the beef stuffing and stir well. I forgot to take pictures at this step. )

At this time, we began to mix the dough, and the dough softer than jiaozi was put aside for an hour.

Wake up the dough and divide it into small portions. Put some oil on your hands to prevent sticking, and gently press the small coins into round cakes.

Then wrap the stuffing and close it, and then gently press it into a round cake.

Wrap it up and start baking pies.

Just be golden on both sides (the whole process must be light, otherwise the meat inside is not cooked)