Shredded Radish Pork Pie
1.
Wash the red and white radishes and shred them, add a little salt to pickle, squeeze out the water, chop slightly
2.
Add cooking wine, scallion and ginger, white pepper, shrimp skin (wash and squeeze out the water), egg, vegetable oil and stir in the ground pork. Add a small bowl of water and stir vigorously until the meat is glued.
3.
Add the shredded radish
4.
After mixing well, season with salt and chicken essence; add sesame oil to enhance the flavor before wrapping
5.
Put all the ingredients of the dough into a basin and knead until the surface is smooth and soft and hard.
6.
Cover with plastic wrap and ferment in a warm and humid place to double the size
7.
After taking out the exhaust gas, divide it into 60 grams each, and cover with plastic wrap to relax for a while
8.
Take a piece of dough and squeeze it to make it into a round dough piece with a thickness in the middle and a thin circle around it. Pack 38-40 g/piece of shredded radish minced meat, gather it around the sides like a steamed bun, and then squeeze it. Flatten
9.
After the frying pan is heated, pour a little oil into it, put in the finished biscuits, cover the pan and fry until golden and turn it over; then pour a few teaspoons of cold water into the pan and cover the pan. Continue to fry until the water in the pan has boiled dry and then turn it over and fry again for about 2 minutes to get out of the pan. Remember to use a low heat throughout the process.
