Crispy Beef Melaleuca
1.
Put oil in the wok, a little more, 50% of the hot nowadays, stir-fry the minced beef, stir-fry on low heat until crispy and fragrant.
2.
Add a spoonful of finely chopped bean paste, stir-fry the red oil and add the chopped green onion, ginger, garlic, and fry until the aroma is ready
3.
Pickled cabbage soaked, washed, wringed out, and cut into small pieces
4.
Without oil in the wok, fry the mustard in a dry wok, add a spoonful of sugar, fry the water vapor and serve. Put a little more oil in the pot, add minced ginger garlic and millet pepper when the oil is hot, and then add the sauerkraut to fry the aroma.
5.
Take 200 grams of flour, add 100 grams of boiling water, and stir while adding
6.
Stir it into a snowflake shape, add a small amount of cold water to knead into a soft dough, cover with a wrung out damp cloth and wake up for more than half an hour
7.
All materials are ready
8.
Roll out the dough roughly into a square shape, cut into four knives as shown in the figure
9.
Spread beef filling and pickled vegetables on the dough in turn, press lightly to make the filling close to the dough, leaving one corner empty, as shown in the figure, fold the dough
10.
Continue to fold the dough, as shown in the figure
11.
Fold it to the end, wrap the side that was left blank on the outside, press it flat and roll it out
12.
Add appropriate amount of oil to the hot pan, adjust the heat to medium and low, put in the cake, cover, fry until golden on one side, flip and fry until golden.
