Jingdong meat pie

Use warm water to add some salt and noodles (the noodles should be softer than the noodles for making dumplings. The water can be added several times. Don't rush, take your time.) Rub the dough smooth. This is what the master of dough mixing said: To make dough, you need three lights, face light, basin light, and hand light. After the dough is mixed, cover it with a moist clean cloth to prevent the surface from drying, and soak for half an hour.

Add onions and shredded ginger to the meat filling of Fat Sanshou Qiqi, add soy sauce, pepper powder, monosodium glutamate, sesame oil, a little pepper powder and five-spice powder, and stir well until strong. Remember: Even if the onions are already cut, don't add them to the meat filling; after the meat filling is almost mixed, cut the onions into the ground. After cutting, put them in a basin to dry with water. The onions must be added to the meat filling before wrapping the filling, and don't stir it hard after adding the onions. I don't know the reason. I just knew that this would be especially fragrant, and the filling would not easily leave the soup.

Pull a lump of dough, about the size of an egg, knead it round and flat, roll it into a round piece about 2mm thick, and cut it in the radius direction.

Spread evenly on 3/4 of the dough blank with minced onions, leaving some space on the edge of the dough blank.

After smearing the meat filling evenly, turn over 1/4 of the unfilled dough and cover it, and gently pinch the sides of the dough tightly.

Then knead 1/4 of the cake and fold it.

Finally, turn over the remaining 1/4 of the cake and gently pinch the edges tightly. When it is formed, the authentic Jingdong meat pie looks like this, like a chubby fan.

Okay! You can open the branding!! Put the oil in the pan. After the oil is hot, carefully add the cake blank, gently shake the pan to avoid getting stuck to the pan, set the shape over medium heat for about 30 seconds, add 50ml of water into the pan, quickly cover the lid, and let the water suffocate. To accelerate the ripening of the filling, after the moisture disappears, switch to low heat, lift the lid, turn the cake over, and continue to fry.

It's out of the pot!! The color is tempting! I wonder how the stuffing tastes? Today's cake is a bit big, so cut it before serving.

Served with a few small dishes, it's a good lunch! Young and old eat until their mouths are fragrant, and their bellies are full of melons.