Mutton pie

Ingredients: 500 grams of fat mutton flour 750 grams of clean cabbage 1.25 kilograms of Jiang Mo 10 grams of refined salt 15 grams of chopped green onion 50 grams of pepper water 50 grams of yellow sauce 100 grams of peanut oil 100 grams of sesame oil 100 grams of production method: 1. Chop the mutton cake, add yellow sauce, Jiang Mo, pepper water and salt, stir well, sprinkle with chopped green onion and sprinkle with sesame oil and mix well. Then chop the cabbage, squeeze out the water, and mix it with the mixed chopped mutton to make stuffing. 2. Pepper water is made of pepper and anise with boiling water, which has the effect of removing the smell of sheep. If 250 grams of boiling water is taken as the standard, about 5 grams of pepper and anise are soaked in yellow, and can be used after cooling. 3. Add about 330 grams of warm water to the flour and make it into soft noodles, and simmer for about 0.5 hours. Then put it on a chopping board sprinkled with dry flour, rub it into long strips, pick it into 30 flour, press it flat one by one, put about 50 grams of stuffing on each flour, lift the periphery and wrap the stuffing, then seal the mouth on the palm of your hand, pick off the dough at the closing place, press it into a round cake, and then put the round cake on a hot pan brushed with peanut oil to cook it. Product features: golden yellow, thin and soft skin, oily and tender.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)