Cooking Steps

1. 

   Step1:The door nail meat cake is similar to the dumpling skin. Mix the noodles according to the proportion of one jin of noodles and six liang of water. Cover the natural noodles for half an hour. Knead it again. It's about a jin of noodles and it's eight to ten preparations.

2. 

   Step2:Roll the bun into a thin and thick skin. Pack the stuffing. Turn it upside down like a small steamed bun. Press it slightly. Make a round cake.

3. 

   Step3:You can choose your favorite flavor for the filling. The most traditional Beijing door nail patty is pork and onion filling. The pork filling with three parts of fat and seven parts of thin plus ginger, onion and five spice powder is suitable for salt. Stir in one direction to make the meat filling stronger. I also put shredded radish in this.

4. 

   Step4:Put oil on the side of the skillet over medium heat. Set aside the middle part. Fry for three minutes without cover. Then fry for another five minutes with cover. Turn over the skillet and fry for another three minutes. Set aside the middle to disperse the fire. Bake the pancakes. It's more convenient to use electric pancake bells. Heat them up and down for ten minutes.

5. 

   Step5:The rich and fragrant old Beijing door nail patty is ready.

6. 

   Step6:The skin is crispy and the filling is fragrant. Don't be scalded by the soup.