1. Add appropriate amount of green onion and ginger to the pork filling, add the dark soy sauce and oyster sauce and stir well.
2. Chop the Coprinus comatus and set aside. You can also put in the soaked shiitake mushrooms.
3. Spread the 2 eggs in a frying pan, then crumble them for later use.
4. The lard residue left over from the previous lard refining came in handy this time. It was chopped and placed in the meat filling. It was particularly fragrant.
5. The chopped leeks and the actual ingredients are mixed together, and then an appropriate amount of salt is added, and finally a little sesame oil is added, and then stirred evenly.
6. The filling is ready.
7. Add 200 grams of flour, add 2 grams of dry yeast and 135 grams of warm water, knead the dough and ferment for about 1 hour. Then divide it into even small doses, roll it into a thin dough, and wrap the fillings.
8. Make it like a bun as shown in the picture. In order to make the thin-skinned stuffing delicious, you can remove the tugging on the bun.
9. Press it into a circle with your hands.
10. Brush the pan with even salad oil once, and fry the pie until golden on both sides.
11. The fragrant leek pie is ready.
