Pork and Carrot Pie

Overview

A few days ago, my cousin gave me a frying pan, and I just wanted to make some pancakes to eat. Now is the season when radishes are on the market. Isn’t there a saying that you eat radishes in autumn and ginger in summer? If my daughter doesn't like vegetables, it would be best to make some pork and carrot pie. I think you must add some Hainan white pepper to this pie, which not only enhances the flavor but also warms your stomach, which is great!

Tags

• staple food
• home cooking
• chicken essence
• flour
• garlic
• onions
• oyster sauce
• pork belly stuffing
• sesame oil
• white radish
• ginger
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Mix the flour into a dough and let it rest for 20 minutes.

   

2. 2 Chop the pork belly into minced meat.

   

3. 3 Cut the onion into chopped green onions, mince the garlic and ginger; add the minced pork, add an appropriate amount of soy sauce, oyster sauce, white pepper and sesame oil, mix well.

   

4. 4 Peel the white radish, shred it into shreds, and blanch it in boiling water.

   

5. 5 Squeeze out the excess water from the blanched white radish and add it to the prepared meat filling and mix well.

   

6. 6 Divide the risen dough into small equal portions, roll one out into a dough, wrap it with the prepared meat filling, and press it into a cake shape.

   

7. 7 Heat the pan, add cooking oil, and fry the prepared patties in the pan.

   

8. 8 Fry one side, then fry the other side. Pay attention to frying on low heat so that the color of the cake will be nice and the skin will not be burnt and the inside will not be cooked.

   

9. 9 Wait until both sides are golden brown and you're done!