How to make shepherd's purse meat pie, shepherd's purse meat pie home

1. Mix yeast and milk evenly, pour in flour to make soft dough, knead it repeatedly until the dough is fine and smooth, cover it in a warm place and ferment it to twice its size.

2. Chop the pork into minced meat (don't chop it too finely) and put it in a container.

3. Cut the ginger into powder, put it in a small bowl, pour in hot water and soak for a while. When the water temperature is low, knead it into ginger juice and let it cool for later use.

4. Add soy sauce, soy sauce, pepper and monosodium glutamate to the meat stuffing, then pour ginger juice (Jiang Mo can pour some), mix well (don't circle), and finally pour oil, mix well and marinate for 30 minutes.

5. Take out the fermented dough, knead out bubbles, divide into five equal parts, and cover the dough for 5 minutes.

6. Wash and chop the green onions, pour them into the meat stuffing, add salt and sesame oil and mix well.

7. Roll the dough into a round dough sheet with a slightly thicker middle and a slightly thinner edge, put in the stuffing, wrap it in a bun shape, pinch the closing place tightly, tear off the extra thick dough knot, put it aside, and put it down at the bottom (cover it to prevent air drying).

8. Complete the others in turn.

9. Gently roll the finished packages into cake blanks one by one with a rolling pin, and cover them 15 minutes.

10. Heat the pan, pour in a little oil, open it, heat it, then put down the bottom of the cake, fry it on low heat until both sides are evenly colored, then open the lid, pour in two spoonfuls of water, cover the lid and wait until the water is dry.