English-skinned pork pie

Soccer pork pie is a snack I often make on weekends. It originates in France and is later transmitted to England. I've made a little bit of improvement here, and I've added Chinese sauce, which is better for the population. It's not just a simple quick hand, but the fragrance of the fragrance with a nice pork pie will keep you eating。

Recipe Recommendations

meringue a bag
pork stuffing 200g
diced green onion 10g
ginger a little
soy sauce 5g
oyster sauce 5g
sugar a little
salt appropriate amount
chicken powder a little
sesame oil a little
water starch a little
black pepper 3g
egg yolk one
oil appropriate amount
water a little

salty and fresh
roast
half an hour
ordinary

Steps for English-skinned pork pie

Pork pies with all the spices mix up hard, soothing

Take a pixie pair and make a crease in the middle

Cut open at the crease and form two pieces the same size

Put the meat on the end of the soothing

Put the cones on the other end and put them on the meat

All four sides

Put a fork on the side and crush the side

Toasters are made with tin paper and sent to freezer for 10 minutes. The oven preheats 180 degrees

The yolk is broken

Take out the lax pie and wipe the yolk with a brush. Move

The oven is 180 degrees up and down for 15 minutes

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