Lamb and Scallion Pie
by Layman
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. A piece of ginger minced.
2. Finely chop two green onions.
3. Soak the pepper water, remove the peppercorns after soaking. (Put more pepper and soak for more than half an hour)
4. Lamb stuffing is the key. It takes a certain amount of effort. First, add a little salt, pepper, light soy sauce, soy sauce, and an egg white to start stirring in one direction. Stir constantly, (using chopsticks or hands can do ) I felt that the meat was very sticky, so I started to pour the pepper water into the meat. The water must be divided into 4 or 5 times. You can add more water every time the meat is strengthened.
5. Add chopped green onion, ground ginger, peanut oil, monosodium glutamate, chicken essence, and sesame oil and mix well.
6. The noodles have been reconciled in advance.
7. Make a good preparation and roll the skin.
8. Unpack.
9. Sit in a pan and pour the oil on the light, and turn on a medium-to-small heat. Seared until golden on both sides.
10. Finished product.
