Door-nail meatloaf (pork version)

Overview

How to cook Door-nail meatloaf (pork version) at home

Mix the flour with warm water, grease the surface and let it sit for more than two hours.
Mix the pork stuffing one day in advance: add white pepper, five-spice powder, sesame oil, chicken essence, salt, yellow dry sauce and light soy sauce and stir in. Heat the Sichuan peppercorn water and soak it in water. Remove the Sichuan peppercorns and mix into the meat filling. Put it in the refrigerator to freeze overnight.
Take out the meat filling and mix it with the minced onion (mix the minced onion with two tablespoons of oil) before it is completely thawed. Frozen meat filling is convenient for wrapping meat patties.
After the dough is cooked, divide it into equal portions, roll out the dough, and wrap the meat filling in it as shown in the picture. After closing, remove the excess dough and put it into the next dough for further use.
With the seam facing down, shape it in the palm of your hand. Preheat the pan, grease it with oil, and fry the patties with the seam facing down. Turn over after three minutes, add about 60ML of water, cover with the lid and continue frying.

$Door-nail meatloaf (pork version) step 5$
Steam and fry for five minutes. Make sure the heat is low. It would be better if it is an electric pancake. I use a wok here, not a pan. Ready to serve.