Pan-fried beef patties

Place the weighed flour and yeast into a large bowl.

Put a little sugar in the water, slowly pour it into the flour, and use chopsticks to stir it into a cotton-like consistency without dry flour.

Take away the chopsticks and knead the dough with your hands. Cover and let ferment in a warm place.

Prepare beef filling.

Add beef stuffing to five-spice powder and other seasonings and stir evenly.

Soak the Sichuan peppercorns in a little boiling water to release the aroma, then pour it into the beef filling in batches and mix well.

Use a blender to chop the Chinese cabbage into diced pieces, then add the beef filling and mix well. The filling is just fine.

Let the dough rise until doubled in size.

Take out the exhaust and roll it into a long strip.

Divide into small dough balls of about the same size.

Take a small piece of dough and roll it into a ball.

Wrap in appropriate amount of mixed beef filling

Wrap it up like a bun and pinch the edges tightly.

With the seam facing down, press it onto the dry flour. Wrap all the pies.

Heat the pan over medium to low heat and pour in appropriate amount of corn oil.

Place the patties in the pan and fry until one side is set.

Turn it over and you will see that the side you just fried is golden brown.

Change to high heat and pour in appropriate amount of water. The amount of water in the pie is enough.

Cover the pot and continue frying over high heat.

After a few minutes, you can see that the water has basically dried up. The frying pan sounded. Wait until the sound of the fryer subsides and then lower the heat to low and open the lid.

Flip it over and the other side will be golden brown. Turn off the heat at this time.

Serve hot and enjoy!

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