Beef Yuan Scallion Pie
1.
Pour the flour into the basin, slowly pour in the boiling water, stir with chopsticks, so that about nine-tenths of the noodles are stained with the boiling water into small balls
2.
Pour cold water on the remaining one-tenth of the flour and stir with chopsticks to make it into small balls
3.
Stir all the small dough together and stir well
4.
Knead evenly into a large dough, smash into the dough with the back of your fingers dipped in warm water to soften the dough
5.
Smash it until the dough is in a semi-liquid state, just pick up a sticky piece
6.
Knead the dough, dip a little oil, spread the surface of the dough evenly, and let it stand for more than 2 hours
7.
Put about 60 grams of vegetable oil in the wok, add the pepper and aniseed, sauté until fragrant, drain off the oil, and let cool
8.
After the ginger is smashed, soak in half a small bowl of cold water for 10 minutes, then beat the soaked ginger water into the beef filling several times, and stir in one direction until uniform
9.
Add salt, pepper powder, sugar, cooking wine, light soy sauce, stir well
10.
Wash the onion, cut into several large pieces, rinse with cold water several times, then cut into silk, and chop into dice
11.
Put the diced onion into the basin and mix well with the beef filling. Pour in the fried pepper and aniseed oil, stir well
12.
Add sesame oil and stir well
13.
After the frying pan is hot, pour an appropriate amount of oil into the low heat. Spread a little bit of cold oil in your hand, pick up a small piece of 饧好面, spread it in your palm, and put in an appropriate amount of beef filling
14.
Lift the dough up like a bun, wrap the meat, and remove the excess dough
15.
Fold it down into the frying pan, and gently press with the back of your fingers to flatten it into a round cake. Fry until the bottom is transparent, then turn over and fry
16.
Fry several times, fry until golden on both sides, and the meat is well cooked and served.
