This three-skinned beef pie is thin and juicy, full of mouthfeel, and often tastes it when you eat it!
First add a little bit of salt to the surface, to be soft and hard (no picture)
First add the ginger, oyster sauce, soy sauce, and egg to the beef filling. Stir well and add the pepper water to the inside. Then add the chicken juice, salt and onion. Stir well and add the green onion and sesame oil.
Roll the noodles into thin slices, spread the meat evenly, and leave some stuff on the side, as shown above.
Put the unfilled piece on top.
Then put the upper side with the stuffing on the back, press the two sides tightly and cut the excess side.
Do not put oil when you brand it, you can see the hard skin on both sides and then add some oil to cook.
After the baked pie is cut into small pieces with a knife, you can enjoy the delicious taste of the three skins and two fillings!
The thinner the pie is, the better. The amount of this oil is very small and is good for health.