Mother-in-law's Stuffing Pot Roast
1.
Add appropriate amount of water to the flour, knead the dough and cover it with plastic wrap.
2.
Beat the eggs and stir well, add a little water to make the eggs more tender. Add a little cooking wine to remove fishy and freshness. Add the right amount of oil to the wok. You can add more oil when mixing the stuffing. Pour the oil into the egg liquid, stir quickly with chopsticks, and then take it out for later use.
3.
The picked mother-in-law dices are picked and washed clean, chopped and sprinkled with some salt, and marinated for 10 minutes. Remove the water for later use. After being chopped, the mother-in-law dices will oxidize and the color will become dark quickly. The longer the time, the darker the color. . Peel the green onions, wash and chop, add more green onions to enhance the flavor.
4.
Take a large basin, add all the ingredients, add salt, five-spice powder, pepper, mushroom powder, appropriate amount of oil and stir well.
5.
Knead the dough into long strips, evenly divide it into several small noodles, which can be a little bigger than the dumpling wrapper, roll into a long cake, wrap it with filling, one pair on both sides, the middle part is good, and the two ends do not need to be squeezed.
6.
The wrapped pan is like this, with thin skin and big filling, mother-in-law's filling is fragrant but not greasy, and there is a delicate fragrance.
7.
Lightly brush the bottom of the pan with oil, put it in the pan and fry it over low heat.
8.
Shake the pan or push the pan with a spatula. When the bottom can move, add half a bowl of water. Sprinkle with chopped green onion, cover the pot and simmer for 2 minutes, the purpose is to let the inside and outside of the pot cook.
9.
When all the juice is collected, fry on low heat until the bottom is golden and ready to be out of the pan.
