Plum Vegetable Meat Pie
1.
Because it needs to be refrigerated to solidify the soup, the plum meat stuffing is made one day in advance. Dice the pork belly and fry some of the oil, then add the soaked plum and stew together, add salt, soy sauce and star anise according to personal taste.
2.
Put the milk, yeast, and lard into the multi-function cook machine first, and then put the Arowana Australian wheat cob flour into the cook machine for kneading.
3.
The dough is kneaded by the multi-function chef machine for three minutes, then take it out and cover it with plastic wrap for fermentation.
4.
Prove to 2 times the size, poke a hole with your finger with some powder, if the hole does not shrink, it proves that the dough is well fermented
5.
Take out the fermented dough and knead it into long strips.
6.
Divide the kneaded dough into small pieces and roll it out, thin on the thick side in the middle.
7.
Take out the chilled plum vegetable mince from the refrigerator.
8.
Pack them one by one and press them a little bit to ensure that each one is more even.
9.
Heat a little oil in a non-stick pan and reduce the heat. Put the wrapped pies one by one into the pan and fry until golden.
10.
Turn it over and turn on high heat, add a little more water and cover the lid. After the water is boiled, reduce the heat and simmer until the water is dry. Fry for a while after the water dries, and the two sides will be golden and ready to go out of the pan.
