1. Finished picture
2. Prepare all materials;
3. Soy sauce, light soy sauce, sugar, salt, paprika powder, pepper powder, cooking wine, chopped green onion and chopped ginger are all added to the minced beef and stir evenly. Add the amount you like, and finally add an egg and stir well. Marinate for one to two hours for later use;
4. Mix flour and salt, then add warm water and stir with chopsticks to form a fluffy shape;
5. Use your hands to make a slightly softer dough, cover with plastic wrap and relax for about half an hour;
6. Heat up the pan and heat, pour a little corn oil into the pan, pour one-half of the beef filling, stir fry evenly, turn off the heat and let cool;
7. Add the fried beef filling to the other half of the raw beef filling;
8. Mix the raw beef filling and the fried beef filling, stir well and set aside;
9. Sprinkle a little flour on the chopping board, take out the loose dough and knead it;
10. Divide the dough into 4 equal parts, knead round, cover with plastic wrap and relax for about 15 minutes;
11. Take a portion of the dough, roll it into a square slice with a rolling pin, and evenly spread the beef filling on three quarters (I divided the filling into three small portions and put them on the place to be spread, so as to spread evenly), and leave aside A quarter of the blank space in the lower right corner;
12. Use a knife to cut the filling next to it, and turn the blank dough directly up for the first fold (you can also turn it over with the help of a cutting knife!)
13. Then turn to the upper left corner for the second fold;
14. Turn to the lower left corner again, for the third fold;
15. Gently press the edge with your hand, and then gently flatten the surface;
16. Put it in a pan with a little oil after preheating;
17. Fry on medium and low heat until golden brown on both sides (turn over according to the coloring in the middle), and it can be out of the pan;
18. Out of the pot!
19. After being out of the pan, cut into pieces and serve while hot;
20. Finished picture
Tips:I didn’t specify the amount used in the recipe. I don’t know if you like the filling with more thin skin or the filling with less thick skin. You can make it as fragrant as you think! I have made spicy meat fillings and cumin meat fillings that are both delicious and slapped. You can also replace them with pork or lamb fillings according to your preference. There is also a mixture of half of the fried fillings and the other half of the raw fillings. Even if you like it, apply it evenly. If you don't believe you use whole raw meat to make it, I won't stop you. In fact, it is very important to master the production method.
