Wild Vegetable Pork Box Pie
1.
Chop pork with a knife, diced chives, and mince ginger.
2.
First add 100 grams of boiling water to the flour and mix well, then add cold water in portions to form a snowflake shape, knead the dough by hand, cover it and knead again for 15 minutes.
3.
Wash the yellow beard and blanch it in a pot of boiling water for 2 minutes.
4.
Remove and put it in cold water to cool down, squeeze the yellow beard to dry it, and chop it.
5.
Add soy sauce, monosodium glutamate, salt, sugar, five-spice powder, and cooking wine to the minced pork and mix well, then put the green onion and ginger into the meat. .
6.
6. Add yellow beard, add sesame oil and cooked vegetable oil
7.
Stir evenly to form a filling.
8.
The good dough is rolled into strips and divided into 12 equal-sized ingredients.
9.
Rub the potion round with your hands.
10.
Press it again and roll it out into a round dough piece.
11.
Put 1/2 of the dough into the filling.
12.
Fold the other half of the dough and cover it on the filling, pinch the edges tightly with your hands, and then pinch out the lace. Do this for each box.
13.
Heat the pot and put a little oil in it, and put the finished box into the pot with the lace side facing down.
14.
Bake over a small fire until golden on both sides before serving.
Tips:
1. For pork, it is more appropriate to choose a fat-to-lean ratio of 3:7.
2. The wild vegetables should be blanched first and then stuffed for a better taste.
3. The side of the box cake must be pinched tightly, otherwise the soup will flow in the pot and cause splashing when it is cooked.
4. Be sure to use low heat when frying box cakes.