The practice of patties: the key to the tenderness of the tenderloin is on the surface. The noodles of the meatloaf do not need to be hot, but the cold water and the noodles, but the surface is very thin, as shown in the figure. The time to wake up is a long time, at least an hour. Do not make too many noodles when making, and the group is directly thin and thin.
Marinate the meat with onion ginger, soy sauce, cooking wine, and then add the seasoning to the filling. Stuff the meat.
The key to the stratification of the patties is the stacking method of the patties. Cut the two small mouths at both ends of the patties, spread the filling, leave 1/9 on the noodle, and fold from the end without the smearing. It is folded at one end of the stuffing (the action of this place is like the two sleeves of the folded clothes), and then the middle is folded like the second part; the first part of the action is repeated to fold the second and third parts, and finally folded into a square shape.
Put the folded pie into the pan and cook it.