Mushroom Thousand Layer Meat Cake

1. Wash shiitake mushrooms, scallions, and ginger and set aside.

2. Mix the dough well, cover it with a lid and wake up for about 15 minutes, knead until the surface is smooth.

3. Chop shiitake mushrooms, scallions, and ginger, and prepare the meat filling.

4. Add soy sauce and sesame oil to the meat filling and stir vigorously.

5. Add chopped scallions and ginger.

6. Add an appropriate amount of water to dilute the mixture. Gradually add water in several batches, without adding too much at once. Continue stirring.

7. Add shiitake mushrooms and season with salt.

8. Take an appropriate amount of dough and roll it into thin, large pieces, with a uniform thickness of approximately 1-2 millimeters.

9. Add an appropriate amount of meat filling, not too much, and can be evenly spread over the pastry.

10. Use a spoon to evenly spread the meat filling, leaving a 1cm edge and not spreading the meat filling.

11. Make four cuts as shown in the picture, two cuts on top and two cuts on bottom, and cut to one-third of the dough.

12. Fold the left side up and down towards the center, then turn it to the right.

13. Fold upwards and downwards.

14. Fold upwards from below.

15. Fold to the right again.

16. Continue to stack until it covers everything.

After wrapping, pinch the edges and don't expose the filling.

18. Preheat the electric cake jar in advance and apply a layer of oil. Put the meat patty in and gently press it thin with your hands. Put on the lid, low heat, and fry both sides until cooked. The meat patty is cooked as soon as it is cooked. When it's about to come out of the pot, pour some oil over high heat and fry both sides until crispy.

19. Out of the pot, busy taking photos, a bit burnt.

20. Cut it into pieces and put it on a plate. You can eat now!

21. The crispy skin is wrapped in a thick and fragrant mushroom meat filling, which is even more delicious when dipped in some vinegar!