Cooking Steps

1. 

   Step1:Cut mushrooms and onions into pieces and smash them with small whirlwin

2. 

   Step2:Put the pork stuffing in a bowl. Add 5g ginger powder, 4G salt, 3G sugar, 15g cooking wine, 15g raw soy sauce, 5g old soy sauce and 3G sesame oil and mix them evenly

3. 

   Step3:In the mixing process, add 40g water twice. First add 20g water. Stir in one direction. After the meat filling absorbs the water, add 20g water. Continue to stir until it is completely absorbed. The meat filling becomes wet

4. 

   Step4:Add mushrooms and onions. Stir until the granules are combined into the meat filling

5. 

   Step5:Sprinkle some flour on the chopping board. Spread the crust on the chopping board. Put in a tablespoon of meat filling

6. 

   Step6:Wrap the cake in the way of wrapping, and then press it gently with your hands

7. 

   Step7:After the multi-purpose pot is preheated, put the wrapped pie into it, and then cauterize it slowly with a small fire. After cauterizing one side to golden yellow, turn it over and continue to cauterize

8. 

   Step8:When both sides of the crust are golden and crisp, you can get out of the pot.