If you want a pie to be delicious, it is essential to have a thin and deep crust. You will not feel tired after eating it for several days. Today I will share with you how to make a large meat pie. Each one has a thin crust and a crispy texture. Without further ado, let’s get started.

First of all, we prepare the ingredients: prepare a small basin, pour 300 grams of flour, add an appropriate amount of water, add 8 grams of vegetable oil, stir into flour first, and then knead into dough. Adding vegetable oil can make the kneaded dough smoother and crisper. ?

The basic standards for kneading the dough are hand light, surface light and basin light. After mixing, cover with plastic wrap and leave to rise for 30 minutes.

At this time, we prepare the ingredients to be used. Put a handful of dry vermicelli in a basin and soak it in warm water. It usually takes 20 minutes. ?

Cut the ginger into thin slices first, then cut it into thin strips with a knife, and chop it into minced pieces. Break half of the green onion from the middle and cut it into chopped green onions, then chop the green onion into minced pieces, and finally put it with the minced ginger. Together. ?

Adjust the meat filling: Pour 8 grams of sesame oil, mix the green onions and ginger, add 200 grams of minced meat, add 4 grams of dark soy sauce, lift the background color, and pour in 5 grams of light soy sauce Gram, to enhance the umami flavor, add 2 grams of pepper (one spoon), 2 grams of salt (one spoon), 2 grams of chicken powder (one spoon), 2 grams of thirteen spices (one spoon), use chopsticks to follow a Directions stir evenly. ?

After the vermicelli is soaked, take it out to remove the water, chop it into pieces and put it in a basin, and stir it evenly in one direction again. ?

After 30 minutes, we take out the risen dough and apply vegetable oil on the chopping board to prevent the dough from sticking to the chopping board. Knead the dough on the chopping board for a while and cut it with a knife. Divide into four pieces. ?

Take out one of the pieces, roll it out into a long strip of dough on the cutting board, use a spoon to scoop out the meat filling, place it on one side of the dough, pull up the edge of the dough to wrap the meat filling, and stretch the dough. Wrap the meat filling round and round. ?

Wrap into a ball, adjust slightly, and then flatten slightly. ?

Use this method to wrap the remaining dough pieces one by one and finish. ?

We fry the meat patties: burn oil in the pot. After the oil is hot, we first put in a meat patty to try, put the meat patty into the pot, and then gently flatten it. .

Cover the pot, turn on medium-low heat, fry until one side is slightly brown, turn over and fry the other side, do this several times, wait until the meat filling in the middle is cooked and both sides are browned, then you are done Scoop out the meat patties, after one meat patty is made. ?

Using this method, you can fry a few more at a time. You must be patient when frying, don't be impatient, fry slowly, and when cooked, you can put it on a plate and eat it.