Meat patty

Add water and salt to the flour.

Knead into a dough, coat the surface with oil, and let it rest for eight hours.

Finely chop the ginger.

Chop the onion.

Mix the minced meat with soy sauce, dark soy sauce, cooking wine, salt, minced ginger, egg white, chicken bouillon, and oyster sauce.

Add crushed pepper and mix well, set aside.

After resting for eight hours, the dough is very flexible. It is easy to roll out into large thin pancakes.

Add the onions to the mixed meat filling and spread it evenly over the dough. Then make four cuts (as shown in the picture). When cutting, pay attention to the spacing: one end wide, the other end narrow. This way, when you roll it up later, the filling won’t leak.

Edge water brushing.

Slowly roll up the nine-square grid.

Seal the edges well at every step to avoid the filling from leaking.

It's just like folding a quilt.

Layer upon layer.

Heat the pan and pour in oil, fry over medium heat until both sides are golden brown. Pour in cold water, cover, and simmer for five minutes.

Off the stove.

Cut into pieces.

Serve with a bowl of millet porridge.

Start eating the meat pie!