Stuffing materials: green beans, Pleurotus eryngii and beef balls.
Stuffing seasoning: oil, garlic, cooking wine, salt, sugar, soy sauce.
Production method:
1. Add salt to flour, add warm water, stir with chopsticks to form dough, knead into dough, add lard and knead until the dough is smooth, cover with plastic wrap and wake for 20 minutes;
2. Wash and blanch green beans and Pleurotus eryngii, dice, dice beef balls and minced garlic;
3. Pour a little oil into the wok, add minced garlic and stir-fry until fragrant, then add beef balls and stir-fry until it changes color;
4. Add the diced Pleurotus eryngii and stir fry together, pour in a little cooking wine and cook until the alcohol volatilizes;
5. Add diced green beans and stir fry together, add a little salt, sugar and soy sauce to taste, stir fry evenly and set aside;
6. Knead the dough evenly and divide it into 4 rounds;
7. Take a portion of dough and flatten it into a thin sheet, and code the fried stuffing on half of the sheet;
8. Cover the half without stuffing, pinch it tightly on the side and shape it slightly;
8. Heat the pot, add a little oil, put the prepared box into the pot and bake until both sides are golden. If the skin is a little thicker, you can pour some water in and cover it for a while.