- 250g flour
- 200g beef
- 1/2 green onionswhite part
- 5 tablespoons vegetable oil
- 1 tablespoons sesame oil
- light soy sauce
- dark soy sauce
- rice wine
- white pepper powder
- Sichuan peppercorns
- ginger powder
- chicken powder
- warm water
1. Instead of frying peppercorn, you can boil Sichuan peppercorn for 20 minutes. Then add the peppercorn soup to the beef stuffing. It is also tasty.
Gradually pour the warm water into the flour. Make to a dough. Use cling film to cover the dough for 1 hour.
Wash beef. Beat with a stick (or rolling pin) and mince into pieces.
Preheat the pot and add 2 tablespoons of vegetable oil. Fry peppercorn until dark and fragrant. Remove peppercorn and crush into peppercorn powder.
Add peppercorn powder, white pepper powder, ginger powder, chicken powder, and salt into the minced beef. Pour into light soy sauce, dark soy sauce, rice wine, warm water, and the fried-peppercorn oil. Stir clockwise until mix well. Drizzle with sesame oil and stir well.
Wash green onion. Chop into small pieces and sprinkle on the minced beef.
Knead the dough until smooth and chewy. Divide into small doughs, then roll them into thin pie crusts.
Use pie crusts to wrap minced beef mince and green onions. Use hand press into flat round meat pies.
Preheat the pot. Add 3 tablespoon vegetable oil. Fry meat pies over low heat until golden brown. Turn over the pie and continue to fry for 2 minutes. Turn over again. Cover and cook over small heat until done. Serve.