Pie
1.
Wash the meat first, slice it, then shred, then chop into froth, and chop while adding water (a small amount of water is added in 3 times)
2.
Add cornstarch, light soy sauce, minced ginger (the ginger is peeled in advance to become pureed), eggs, stir well, set aside
3.
Cut the cabbage into shreds and wash, drain the water, sprinkle with salt and let it stand for half an hour, then squeeze out the water, set aside
4.
Soak the black fungus in advance and drain the water, then cut into small pieces and set aside
5.
Peel and wash the carrots, shred first, then cut into sections, set aside
6.
Wash the onions and scallions and dice them, set aside
7.
Wash the green onions and slice them, and slice the garlic cloves, set aside
8.
After the pan is heated, add oil, and fry the diced onions and green onions in the pan to create a fragrance
9.
Pour the mixed meat into the pan, and serve it out when it changes color, and set aside
10.
Then put the carrots in the pan and stir fry
11.
Stir fry with black fungus and fry for a while
12.
Add some water and continue to stir fry
13.
Add cabbage and continue to stir fry
14.
Add the fried minced meat and continue to stir fry
15.
Increase the green onion slices and garlic cloves, and continue to stir fry
16.
Add light soy sauce, roast marinade,
17.
Add shrimp skins, stir and fry evenly, add some water starch at the end, and stir-fry evenly
18.
The filling is ready, wait for the filling to warm up and put it in the refrigerator for 3 hours, set aside
19.
Weigh the flour
20.
Add yeast powder, brown sugar, and stir evenly with a spoon,
21.
Add warm water, mix into dough, leave it in a warm place to ferment for 3 and a half hours.
22.
After the fermentation is complete, take out a small half of the dough and knead again, vent, cut a small dose, take one and roll it into a skin
23.
Stuffing
24.
First wrap it into the shape of a bun, and then press it down by hand
25.
After the pan is heated, add oil, put the cake in the pan and fry on low heat
26.
Fry one side and then fry the other side
27.
The pie is ready
Tips:
Just made these few pies, and the others are all made buns
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