Crispy beef patties

Pour warm boiled water into the flour;

Knead into a smooth dough and cover with plastic wrap for 20 minutes;

Continue to knead the dough on the oiled cutting board and divide it into small sections, then apply a layer of oil on the surface of each section;

Put it in the box and cover it for 20 minutes;

Put the peppercorns, ginger slices and other aniseed ingredients into a bowl, add boiling water and soak for 30 minutes, then let cool and set aside;

Add eggs, salt, a little starch and an appropriate amount of pepper water and pepper to the beef filling; stir in one direction,

Add minced onion, stir in the same direction and set aside;

Take a little flour, boil hot oil, pour the hot oil on the flour, stir the flour with chopsticks to make ghee noodles;

$Crispy beef patties step 8$

Roll out the dough on an oiled chopping board into a larger, thinner end. The length can be as long as possible. Use a brush to evenly spread the buttered dough on the dough, and then sprinkle some salt and black pepper;

Place the prepared beef stuffing on one side of the head;

First fold and wrap the beef filling on the big end;

When wrapping, you need to stretch it as much as possible, and roll it in all directions, left and right, up and down, so that the beef patty is completed by wrapping it layer by layer;

Preheat the electric baking pan and brush both sides with oil;

Put in the beef patties and press the pancake function key,

Flip in the middle and fry both sides until golden brown;

Hot and fragrant pancakes are ready.

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