Weifang Meat Fire
1.
250 grams of flour, add 25 grams of oil (you can use lard, which is more fragrant; you can also use vegetable oil, which is healthier), 165 grams of warm water, use chopsticks to stir into a dough, cover with plastic wrap and wake up for 2 hours (the dough is very sticky at this time, so Just use chopsticks to stir evenly into a ball, no need to knead smoothly)
2.
Heat 35 grams of edible oil, slowly pour in 60 grams of flour in several times, and stir-fry until it becomes light yellow. It will not fragrant, and it will become bitter when it is old), let cool and set aside.
3.
Take a plate and grease
4.
Stir 2 eggs, pour them into a greased plate and steam them (chicken cake), let cool
5.
Haimi is soaked in hot water, and black fungus is soaked in cold water.
6.
Add appropriate amount of water to boil the pepper to make thick pepper water and let cool. Chop half a catty of pork into meat, add 2 tablespoons of pepper water, bean paste, sweet noodle sauce, soy sauce, sugar, and stir in one direction with chopsticks (the surface is white, sticky, and has a brushed feeling) , Put it in the refrigerator
7.
Finely chop green onions and ginger
8.
Then mince the steamed chicken cake, soaked black fungus and sea rice
9.
After waking up, pour oil on the chopping board and wipe
10.
Spread the oil with both hands, stretch the dough, place it on the oiled chopping board and flatten it into a large rectangular dough sheet
11.
Spread the shortbread evenly and roll it up from top to bottom
12.
Cut into 10 uniformly sized doses
13.
Take a potion, hold it with both hands and gently stretch it
14.
Pinch the seal at both ends and fold it toward the middle
15.
Press it into a pie crust (if it sticks to your hands during operation, apply oil on your hands again, don't sprinkle dry flour, remember!)
16.
Remove the minced meat from the refrigerator, add eggs, fungus, sea rice, green onion and ginger, add 3 tablespoons of sesame oil (sesame oil) and mix well
17.
Put the meat on the crust
18.
Wrap it up and squeeze the mouth tightly (I wrap it up like a bun. In fact, this step is best to use a tiger's mouth to push the dough up to pinch it, and pull off the excess dough.)
19.
Put it in a flat-bottomed non-stick pan and flatten into a cake (baking with an electric baking pan is also okay, or a low-fire pan is fine)
20.
Turn over one side after coloring, and paint the colored side with oil
21.
Fry and color both sides, brush with oil, put on a baking tray, put in a preheated oven at 190 degrees, and bake for 10-12 minutes)
22.
Bake until the surface is golden, and both sides will be cooked and ready to go out.
23.
Enjoy while it's hot! The skin is thin and crispy, but it's still several layers! It would be more delicious if paired with Weifang's characteristic salty tofu, which is unfortunately not available in Hunan, but it is also great to eat meat and fire, haha!
Tips:
One of the tricks when making this meat fire is: the noodles should be very soft, but the flour should not be dried during the operation. The whole thing is to use oil to prevent sticking-oil on the chopping board and oil on your hands.
