Introduction to the practice of old Beijing doornail meat pie

1, ingredients: appropriate amount of flour; Appropriate amount of beef stuffing; Take a proper amount of soy sauce; Old pumping right amount; A little pepper; Onion1; 3 slices of ginger; Zanthoxylum bungeanum 15 or so; Appropriate amount of sesame oil; Salad oil; Moderate hot water.

2. First add water to the flour and stir with chopsticks while adding water. It will be very soft. You can't stir it by hand. When the dough is firm, the noodles will be made up. Wake up for half an hour!

3. Stir-fry a pepper oil for use, and cut the onion and ginger for use. Add sesame oil to the meat stuffing and marinate for about 10 minutes to let the fragrance of sesame oil penetrate into the meat stuffing. Then add salt, Jiang Mo, cooking wine and pepper oil in turn, and mix well with soy sauce and soy sauce.

4. Finally, add onion and salt to the meat stuffing and mix well.

5. Sprinkle some dry flour (that is, hand flour) on the chopping board, take out the baked flour, knead it into long strips, and then cut it into small portions. You can also cut with a knife. Don't pull it too big, roll it open and wrap the meat!

6. First heat the electric baking pan, then brush a layer of oil, put the wrapped meat pie in, and gently press it into a thick cake shape by hand. Brush a layer of oil on the crust, pour a small amount of water into the pan to cover it, and it will be good to hear the sound of oil!

7. If you bake a cake with an electric baking pan, you'd better not open the lid and see half of it. This is to make the dough crisp and not hard. If you don't know much about the temperature, watch the steam come out. If you don't know, it will be cooked.

8. Because the doornail patty is very oily, the butter is easy to solidify, so it is best to eat it while it is hot and has the best taste.