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Production method: 1. Add 500 grams of flour to 250 grams of water and a little salt to make dough for later use. 2. Chop the fat pork and seasonal fresh vegetables, mix them together and add seasonings such as onion, ginger, monosodium glutamate and sesame oil to make stuffing for later use. 3. Knead the kneaded dough into long strips, and make it into a small dosage of 50 grams. Press the dosage flat, roll it flat, thin it, fill it, fold it into a rectangle, and then wrap the two ends tightly. 4. Heat the oil in a flat pan, put the green body back into the pan, fry it repeatedly on both sides, and it will be out of the pan when it swells back. It has golden color, tender skin and tender stuffing, and delicious taste. (Shenyang) It is said that during the Guangxu period of the Qing Dynasty, a family named Jin opened a biscuit shop in the north gate of Shenyang to make a living. Business has been bad because of poor management. One day was the Mid-Autumn Festival, and the business was even more depressed. At noon, no diners came to the door, and the shopkeeper was at a loss. So he took out a few copper coins from the iron box, bought some beef and chopped it into meat at home, rolled it into thin skin, and wrapped it up in folds for his own holiday. At this time, a messenger suddenly came in from the outside, and when he entered the store, he saw that the food branded in the pot was novel in shape. Once tasted, it tasted very good. The messenger immediately told the shopkeeper to bake another box and send it to the inn. After eating, everyone exclaimed in unison. Since then, this kind of food became famous for a while, and the government and the people rushed to buy it, and the business was booming, so it was named "Back". Production method: 1. Add 500 grams of flour to 250 grams of water and a little salt to make dough for later use. 2. Chop the fat pork and seasonal fresh vegetables, mix them together, and add seasonings such as onion, ginger, monosodium glutamate and sesame oil to make stuffing for later use. 3. Knead the kneaded dough into long strips, and make it into a small dosage of 50 grams. Press the dosage flat, roll it flat, draw it thin, fill it, fold it into a rectangle, and then wrap the two ends tightly. 4. Heat the oil in the pan, put the green body back into the pan, fry it repeatedly on both sides, and then take it out of the pan after it is turned back and bulged. Its characteristics are golden color, tender skin and tender stuffing, and fresh and fragrant taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)