Lamb Pie
1.
Seasoning oil ingredients: 1 green onion (cut into 2 sections), half ginger (sliced), 1 tablespoon of pepper, 2 aniseed, 6 bay leaves, 1 grass fruit, 500ml salad oil. Method: Put the oil in the pan and heat it to 70% hot, add all the ingredients, and fry until the onion and ginger are dry (don't fry), turn off the heat. Pepper water method: 2 tablespoons of peppercorns, add 2 cups of water, boil on high heat, and let cool.
2.
Add the flour to the boiling water to form a smooth dough, cover the pot, and let the noodles rise. Prepare the fillings at this time.
3.
Shred the green onions and ginger first, then dice them, as thin as possible, and add them to the mutton filling.
4.
Carrots and shallots are also diced, and as fine as possible.
5.
Add it all to the lamb filling.
6.
Add starch, thirteen incense, pepper noodles, black pepper powder, soy sauce, cooking wine, pepper water, stir a few times, then add 3 tablespoons of seasoning oil, mix well, and beat in the same direction.
7.
Finally add salt and mix well again.
8.
Take out the awake dough, knead it into a long strip, and apply a dose. I usually weigh a dose with the mouth of my right hand.
9.
Take a potion and roll it into a dough, not too thin.
10.
Filling
11.
The left hand holds the noodles, the right hand wraps tightly like a bun, close the mouth and squeeze tightly. Make all the cakes in turn.
12.
Press gently to avoid squeezing the filling and juice.
13.
Add a small amount of base oil to the non-stick pan and bring it to a low heat.
14.
Into the pie
15.
Fry until golden on both sides before serving.
16.
It's best to eat it while it's hot.
