1. Put 200 grams of flour on the plate, turn on the tap water stream, and stir the chopsticks at the same time
2. A lot of water is the key to softness of the noodles. This is probably enough water.
3. Stir in one direction continuously to improve the gluten of the noodles.
4. Spread the dry flour on the panel, pick out the noodles that have been stirred in the dish, and put them on without sticking your hands.
5. Divide evenly into five portions. My 200 grams of flour is divided into five portions.
6. Add thirteen incense, salt and soy sauce to the meat, then add a small amount of water and stir
7. Add the chopped shallots to the meat filling and mix well.
8. Add appropriate amount of peanut oil or cooked soybean oil, and mix well.
9. You don’t need a rolling pin, just spread the dough gently with your hands, and pack the stuffing like a bun.
10. Put the bottom oil in the non-stick pan, open the fire and press it lightly with your hands to reach the thickness you like.
11. Fry until golden on both sides, cover with a lid for a while to make sure the meat is well cooked
12. Five pies are baked out of 200 grams of noodles, which is the kind of soft skin and big meat filling that I like.
