The recipe for the family version of meat pie is as follows:

Chop (or grind) the beef into mince, soak the bread in water, soak it thoroughly and squeeze it out for later use. Peel the ginger and cut into very fine pieces, soak the starch in water. Put the minced beef into a bowl, add bread, minced ginger, 10 grams of starch, 0.5 grams of refined salt, and 10 grams of soy sauce. Stir evenly to make 4 cakes with a diameter of 1 inch and 5 minutes.

Pour the vegetable oil into the frying spoon, put the beef patties in, fry them until they are done, take them out, take another frying spoon and add the stock, soy sauce, and MSG, and then use a shovel to shovel the beef patties into the plate. Thicken the original juice with water starch (20 grams of starch, 20 grams of water) and pour it on 4 meat patties respectively. Put a little oil into the frying spoon, crack the eggs, put them one by one in the spoon, sprinkle a little salt on each egg, fry them into poached eggs, and put them on the beef patty.

Another method

Weigh 300 grams of flour, 30 grams of sugar and 3 grams of yeast. Add an appropriate amount of water and knead into a dough of moderate wetness and dryness, cover with a damp cloth and ferment at room temperature. While the dough is rising, prepare the fillings, pork, salted fish and ginger. Remove the salted fish meat and mince it together with the pork and ginger. Add appropriate amount of oil, salt, sugar, oyster sauce, sesame oil, and light soy sauce and mix well. Set aside. Let the dough rise to 2 to 2.5 times in size, and then pull the dough apart to form a fine honeycomb shape.

Punch out the dough, roll it into a long strip, and cut it into 12 equal parts. Take a portion of the dough and roll it into a thin sheet with a rolling pin, add an appropriate amount of filling, and shape into a bun. Flatten the bun embryo with your hands, then turn the seam downward and roll it into a cake shape with a rolling pin. Preheat the electric baking pan. Brush with an appropriate amount of oil, put the cake into the pan, fry one side until brown, then turn over and fry the other side until brown, add an appropriate amount of water halfway, and fry until the water dries up and the cake rises.