Today, I introduce a traditional Beijing-style traditional snack. It was demonstrated by the aunt who worked in the state-run fire-burning hall for decades. This kind of pot-like Beijing flavor is not difficult to do at home!
First, add flour to the flour, knead it into a smooth dough, and cover it with a damp cloth for half an hour;
The zucchini is rubbed into a silk, and a little salt is added to kill the water, and the water is dried, and the zucchini water is kept for use;
The sheep's front leg meat is first mixed with peanut oil to lock the umami taste, then white pepper, salt, ginger and green onion are added in order, and then poured into the zucchini water, and the gluten is added after stirring.
Take a piece of ping-pong-sized dough, lick it with your thumb, wipe the growth piece, and then use a rolling pin to make it thinner. Put the inner filling in the middle, fold it from the inside to the outside, and press the closing end at the ends. Generally, three are a group;
Heat the pan to 60% before frying, add a little peanut oil. The packaged fire is slightly elongated, the code is placed in the pot, and the sides are fried to golden yellow.