Chaoda Pie
By VicentaLakin
Recipe Recommendations
- flour 200g
- pork stuffing 50g
- Spanish mackerel 50g
- green onion appropriate amount
- salad oil appropriate amount
- pepper noodles appropriate amount
- eggs a
- sesame oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- an hour
- simple
Steps for Chaoda Pie
1
Remove the bones of the Spanish mackerel and beat into filling with a blender. Mix Spanish mackerel filling, pork filling, and various seasonings together and mix well.
2
Add appropriate amount of warm water to the flour and mix into dough. Cover to prevent the dough from drying out. Let stand for 15 minutes.
3
Spread out the dough into a cake.
4
Add meat paste and chopped green onion to the dough cake.
5
Roll it into a strip from one side to the other, plate it up, and make a round cake. (Haha, it's revealed.)
6
Put oil and cake in a pan, and fry on both sides until golden brown.
7
(Because the cake was too thick, I was worried that it would not be cooked, so I added some water halfway.) Cover and simmer until the water dried.
8
Done.