Yeast Pork Lard and Cabbage Pie
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix flour with yeast, add water and make a particularly soft dough. If the dough is sticky, knead it with some vegetable oil and leave it in a warm place to ferment.
2. Prepare the fillings when making the dough. Wash the Chinese cabbage and control the water.
3. Cut into sections and put in the meat chopper.
4. Minced, about 10 seconds is enough.
5. Add salt, mix well, and marinate for about half an hour.
6. Chop dried cabbage pieces.
7. Add chopped lard residue, thirteen incense, light soy sauce, salt, and appropriate amount of vegetable oil.
8. Mix well to form the filling.
9. This is fermented dough.
10. Exhaust the dough, apply oil by hand, and press an appropriate amount of dough to flatten it.
11. Add the fillings.
12. wrap up.
13. Pull off the excess dough, so that the thickness of the skin is the same, and the skin is thin and the filling is large.
14. Heat oil in a non-stick pan, add the mixed pie.
15. Press flat and fry on medium and small fire.
16. Fry on one side until golden and turn it over.
17. Fry on the other side.
18. Stand up and fry the edges again, and the pie is ready.
19. The filling is big and thin, the skin is very soft, not hard at all, and it is delicious.
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