1. Cut the soaked fungus into the end
2. Carrot residue spare
3. Chopped shallots
4. Put the meat into the soy sauce salt thirteen fragrant chicken bouillon and a little water and stir well in one direction. The water needs to be added little by little
5. Put the ground fungus into the meat and mix well
6. Add carrot dregs and shallots and mix well
7. Add corn oil and mix well, add sesame oil to enhance the flavor
8. Mix the flour with hot water and cold water at a ratio of 10:2. The noodles should be softer.
9. Let the dough wake up for 40 minutes (the longer the time, the dough will be softer and the effect will be better)
10. Cut agent
11. Rolled leather
12. Wrapped in a bun shape
13. Turn it over and squeeze it by hand
14. Put the pan on the fire, put the oil, put the pie for bake
15. Bake until golden on both sides, turn it over a few more times, the pie will be cooked when it bulges up
Tips:Judge whether the pie is cooked or not-it will be cooked until the pie bulges and the pie must be cooked and the dough must be softer. Wake up for a while, so that the rolled crust has a strong stretchability, and the wrapped pie can be thin and thin. Not exposed, the filling is big.
