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Recipe: Pork fennel stuffing pie

Add white pepper, soy sauce, cooking wine and salt to the meat.
Soak the pepper + water for 15 minutes, sift out the pepper water
Slowly add the pepper water to the meat and whipped in one direction.
Seasoning and adding sesame oil to taste
Chop the fennel spatula and mix well with the meat. Season with salt
Finally add a little sesame oil moisturizing filling
Flour is added to warm water and chopped into chopsticks
Flour into a dough, cover the bowl with a noodle and let stand for about 15 minutes.
After the loose dough, you can count it
I am equal to the facial agent, my seemingly 50 grams / group. It’s okay to have a big dot, it’s a small pie cake.
Take a noodle
Put fennel stuffing
Pressing one by one along the side
If you like folding more, you can pinch it tightly. But the pie is also crushed at the end, so it’s fine.
Pinched buns
Pour the pleats and gently press them by hand. Be careful not to press the stuffing.
Pour a small amount of oil into the frying pan or cake, and pour it into the pot.
After the small and medium-sized fire is covered with the lid and fried to a golden side, turn over and continue to fry until golden. If you are not familiar, you can turn it around 3 times.