The recipe of the Tang Ma chef, the meat cake is thin and crisp, and the meat is juicy.
Warm water and noodles, add 6 warm water to a pound of noodles, slowly add, stir into flocculent. Then add a spoonful of oil and mix well. Wake up for more than 30 minutes.
Stuffing stuffing: a little more beef, less pork, mainly afraid that the beef is too dry and too thin. Add the broth and stir. Add a little bit, add more to be juicy. Then add sugar, soy sauce, soy sauce, cooking wine, ginger, scallion, sesame oil, chicken essence. Stir on, and let stand for a while.
After waking up, lick well and wake up again for 15 minutes.
Add chopped onion to the minced meat and mix well.
The surface is divided into an area of about 60 grams, which is rounded, wrapped like a bag, and then slightly flattened. Place the pleats face down and fry in a pan until golden on both sides. Pay attention to the heat, don't be too big, or you don't know if the meat is still cooked.
The surface is very sticky at first, it doesn't matter, don't add dry flour, or it will be very hard.