300 grams of flour, add yeast powder melted in warm water and knead into dough.

2.

The dough is fermented in a warm place until it becomes 2-2.5 times larger.

3. A small amount of yellow buds are white and washed.

4. Chop and squeeze some water.

5. Appropriate amount of onion and ginger

6. Chop into foam for later use

7.

Chop pork belly into minced meat, add cabbage foam, oil, salt, allspice powder, sugar, monosodium glutamate, soy sauce and onion ginger foam and mix into minced meat.

8.

The fermented dough is kneaded and vented for dough extrusion.

9.

Squeeze the dough into a circle, roll it into a thin disc with a thick middle, wrap it with meat stuffing, and gently press it into a cake by hand. Be careful not to push too hard, or the stuffing will easily leak out. Brush a layer of cooking oil on the surface with a small brush.

10.

Put it in the pressure cooker, cover it with the oily side down. Don't deflate the hammer and ignite it. When you see white gas coming out of the air valve, open the lid, brush it with oil, turn it down, cover it, and then see the air coming out of the air valve, and the golden, shiny and delicious pie will be fine.

Skills of making pork pie with dough.

Peanut oil is the best oil for stuffing. If not, you can use other cooking oil. Heat it in the pot first, so that the filling will be fragrant. The water for kneading dough should be warm, and the water temperature should be 30-40 degrees, so that the cake can be softened.