1. Wash the purslane, blanch it with boiling water, remove it and put it directly in cold water to cool
2. Remove the purslane to control the moisture, chop it into fillings, dice the pork, add soy sauce, salt, chopped green onion, minced ginger, salt, peanut oil, mix well, add to the purslane, mix well, and the filling is ready Up
3. Add flour to an appropriate amount of water to make a softer dough, let it stand for a while and knead it evenly, divide it into small doses of the same size, and roll it into a thin dough
4. Take a dough and put the filling
5. Close the mouth, pinch the mouth like a bun, turn it over and serve
6. Preheat the electric baking pan, put an appropriate amount of peanut oil, put in the finished pie, cover the lid, and cook for about 4 minutes
7. Golden on both sides, cook out after being cooked
8. Just serve it directly, look at the thin-skinned stuffing
Tips:After the purslane is boiled and scalded, do not pinch the water with your hands. There is a lot of mucus in the purslane. The more you pinch it with your hands, the more it will be, and it will not be clean. In fact, the mucus of the purslane also has many benefits. Just remove it and control the moisture.
