35g of plum blossom meat

3g of old tofu

3g of chives

5g of ginger

1g of black pepper

2g of black pepper juice

1ml of cooking wine

5ml of Jiale stir-fried fresh dew

5g of corn starch

concentrated chicken.

2

put the old tofu into the vegetable basket, press a bowl of water on it, and squeeze out the water for later use.

3

the plum blossom meat is diced first, then the minced ginger is added and chopped into paste.

4

Put the chopped minced meat into a bowl, add cooking wine, black pepper and half corn starch, stir and marinate for 3 minutes.

5

finely chop shallots for later use.

6

The drained old tofu is crushed and added to the marinated meat paste.

7

add chopped green onion after mixing.

8

Add Jiale to stir-fry the fresh dew.

9

add concentrated chicken juice.

1

Add the remaining corn starch.

11

Mix evenly again.

12

shape into patties.

13

Preheat the electric baking pan, brush the oil, then add the meat pie, and fry until two Huang Lue are brown.

14

Take another oil pan, put it in Jiang Mo, and stir-fry the scallion.

15

Add black pepper juice after fragrance.

16

stir-fry until fragrant, then add appropriate amount of water to boil.

17

Fried meat pie.

18

Simmer for 5 minutes and sprinkle chopped green onion before taking out.