Name: Pork Scallion Pie
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Fu Qiang Fan; 150g Pork filling; 100g Green onions; Some Corn oil; Some salt; Some Rice wine; Some Soy sauce; Some White pepper; Some Sugar; Some MSG; Some Chicken Bouillon Powder

Pork Scallion Pie

by Danini

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

A few days ago, when I came back from get off work, my husband was resting at home. As soon as I walked in, I smelled the smell of meat all over the house, delicious meatloaf, ah, it’s a pity that I was not at home and didn’t take the steps to follow. Fragrant meatloaf, my husband said that I still want to eat meatloaf, I said so, so please do it again, just take the steps and share with you, so this fragrant meatloaf is just It's out, don't you see if it smells good?"

Pork Scallion Pie

1. Mix the flour with warm water into a slightly soft dough, cover it with plastic wrap and let it stand for 15 minutes. The dough should be slightly softer.

2. Add ginger, rice wine, soy sauce, sugar, salt, white pepper, monosodium glutamate, and chicken essence to the pork filling.

3. Add appropriate amount of water to the minced meat to beat the minced pork.

4. Finely chop the green onions, add them to the pork filling and beat evenly.

5. Roll the flour into a large round piece and cut a knife from the middle to the edge of the round piece.

6. Spread the pork filling evenly on the three-quarters of the noodles.

7. Cover the quarter of the dough that is not filled with meat.

8. Fold again.

9. Fold it again and pinch the edges to death after folding.

10. Use your hand to push the horned part into it again and again.

11. Put the oil in the baking pan for 60% heat, put the cake in, don't turn it right away, wait until one side is cooked, then turn it, and then turn the other side.

12. Cooked on both sides.

13. I started to eat, drooling, haha.

Tips:
1. Add water to the meat filling to make the meat filling more tender, but don't add too much, it's time for the soup

2. The pie just put in can’t be turned right away, it’s too early for fear that the pie will be broken