1. Pour the flour into the basin, first add 100 grams of boiling water, and continue to stir until it becomes loose.
2. Then add 150 grams of cold water and mix well by hand to form a wet and sticky dough.
3. Take out the dough, place it on the counter, add a small amount of flour and knead it gently with your hands, cover it with plastic wrap, and wake up for 30 minutes.
4. Put beef filling and a small amount of fatty pork filling into the container. (The whole lean beef filling is dry, and a little fat filling is added, which is conducive to the succulent filling)
5. Add a little water and salt and beat until it is sticky.
6. Add cooking wine, ginger, thirteen spices, white pepper, salt, oyster sauce, dark soy sauce, and MSG to adjust the flavor.
7. Add sesame oil, mix well, and chill in the refrigerator to make the seasoning more delicious.
8. Finely chop chives and onions.
9. Stir it with sesame oil first, then mix well with the refrigerated meat filling.
10. The awake dough is rolled into strips and divided into 14 or 15 small doses.
11. Roll out into thin slices and wrap in appropriate amount of fillings.
12. Wrap it like a bun, pull off the excess dough at the seal, relax for about 5 minutes, put the seal down, and gently flatten it with the palm of your hand.
13. Do it in turn.
14. Put a little oil in the pan and put the pie in the pan.
15. Slowly fry both sides over medium and low heat until golden brown.
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
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