Pork pickled Chinese cabbage pie

1. Finished product drawings.

2. Production method: Add an appropriate amount of pork filling, salt, soy sauce, dark soy sauce, thirteen spices, chicken essence, sesame oil, and an egg. Stir in one direction until well combined, add an appropriate amount of oil, and continue stirring until well combined.

3. A proper amount of pickled Chinese cabbage stuffing, ready for use in advance, add a proper amount of onion, ginger and coriander, and mix evenly in one direction.

4. Prepare the filling and set aside.

5. 400g of flour, add 4g of salt, 300g of warm water, and stir evenly with chopsticks.

6. Brush a layer of oil on the surface and let it relax for one hour.

7. The dough should be well relaxed, sprinkle an appropriate amount of flour on the cutting board, and add an equal amount of 100g each.

8. Pack an appropriate amount of filling, squeeze and close.

9. Gently press the round billet with your hand.

10. Put an appropriate amount of oil in the pot, add the pastry crust, brush the surface with a layer of oil, and cook over medium to low heat.

11. Cover the pot and simmer for a while, flip over, cover with the lid, continue simmering, grill until it bulges in the middle, and when cooked, take out of the pot.

12. Thin skin and large filling, fragrant but not greasy, appetizing and refreshing.

13. Finished product drawings.

14. Finished product drawings.

15. Finished product drawings.