The method of Chengdu spicy meat pie

The practice of Chengdu spicy meat pie is as follows:

Tools/materials: pork, flour, soy sauce, ginger, salt, oyster sauce, warm water, pepper noodles, pepper noodles, edible oil, plastic wrap.

1. Add soy sauce, oyster sauce, ginger foam, Chili noodles and pepper powder to pork foam, and pour hot oil into the meat stuffing and stir evenly for later use; Warm water and flour, add a small amount of cooking oil to make the flour slightly soft, wake for 20 minutes, and rub evenly for later use; Add a little salt to the flour, add hot oil and stir well for use.

2. Divide the proofed noodles into equal portions of dough, then wrap them with edible oil, cover them with plastic wrap, and proofe them again 15-20 minutes.

3. Oil the chopping board. Roll the bread into long strips and press it into thin slices by hand. Thin meat stuffing, tail pastry. Then use a knife to divide the dough into many channels along the direction of the surface, and then roll up the dough in one direction.

4. Then press it into a round cake and put it on a plate for later use. You can burn oil in a pot.

5. While burning oil, roll the bread into pancakes.

6. Put the cake in the pot and fry it on low heat until both sides are golden.