Shepherd's Purse Pork Pie

Shepherd's Purse Pork Pie

1. Put an appropriate amount of water and noodles in the flour;

2. Mix it into a smooth dough and cover it for 20 minutes;

3. Add appropriate amount of salt, ginger powder, cooking wine, pepper and other seasonings to the meat;

4. Stir in one direction;

5. Put the chopped shepherd's purse into the meat, add an appropriate amount of sesame oil, and stir evenly in the same direction;

6. Then add some salt, and stir in the same direction, so that the shepherd's purse and pork filling is complete;

7. Divide the good dough into the same size agent;

8. After rolling into a round piece, wrap the appropriate amount of fillings and wrap them;

9. Put the wrapped pie into the pan with the smooth side down, and add an appropriate amount of water and a little oil;

10. Cover and simmer for two or three minutes;

11. Open the lid and fry slowly over low heat;

12. Fry the golden brown on one side and turn it over again, and fry the other until golden brown;

13. Fry on both sides until golden brown, put it in a pan with kitchen paper towels to absorb oil.

14. Let's eat.

Tips:

1. If you want shepherd's purse to be filled with no water, you must first add sesame oil and then add salt. The purpose of this is to coat the vegetable with a protective film to avoid less water; 2. When pancakes, add an appropriate amount of water and a little oil, first Cover and simmer for two minutes to let the pie mature, then turn to low heat and fry on both sides until golden brown.