|minced pork||300 grams|
|Chicken essence||Half spoon|
|Oyster sauce||One scoop|
|Soy sauce||2 scoops|
Pour warm water into the flour and stir it into flocs.When the dough has a smooth surface and is covered with a fresh-keeping film, it will wake up for more than an hour. If the dough wakes up long enough, the taste of the cake will be better.
Add proper amount of sesame oil to pork stuffing, stir in one direction, then add ginger, scallion, chili, 1 tablespoons of salt, half spoonful of chicken essence, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoons of sugar and mix evenly.
Remove the waking dough from the basin, knead it well, divide it into two parts, roll it open one part, roll it into a large cake and fold it with a knife.
Spread the filling evenly on the cake.
Roll up the dough and pinch the edges tightly.
The pan is heated, then a small amount of cooking oil is poured into it, and then the pies are put into the pan and branded on a small fire.The two sides of the pie are golden and ripe. Then it is cut into pieces and served.
Works from Gourmet World G Cold Ice