light soy sauce
How to eat a bite of pork pie that lasts all day.
Pour the flour and salt into a bowl, pour in the boiling water, stir with chopsticks while pouring, then add the cold water, mix well and knead into a non-stick ball, cover with plastic wrap and let rise for 20 minutes.
Put the mince into a bowl, add cold water, soy sauce, rice wine, salt, sugar, pepper, sesame oil and mix well.
Divide the dough into eight equal portions and roll out into a 19cm circle.
Roll out the dough into a 19 cm circle. Wrap the pork filling in the dough and shape into a bun, tightening the mouth. Finish all the filling movements in turn and flatten all the pies and reserve.
Heat a pan with a thin layer of salad oil (except for the recipe) and fry the pies on medium-low heat on one side first.
Fry until golden brown, flip over and continue to cook until golden brown on both sides
The thin crust and filling of the pork pie is ready, try it!