Lao Wei County three fresh meat fire family version of the recipe

Laowei County (now Weifang) has a long history and culture and is a well-known food city. Many special foods have been passed down to this day and are famous all over the world, and the three fresh meat fires are one of them. The following is to introduce a family version of Lao Wei County's three fresh meat fire to food lovers, so that you can also enjoy Weifang cuisine at home.

One. Filling: the pork is cut into chopsticks top-sized cubes (three lean and one fat), the steamed chicken cake is also cut into cubes the same size as the pork, the soaked fungus is torn into small flowers, the appropriate amount of sea rice is soaked in boiling water in advance, and the green onion is chopped.

Two. Fabric: Flour six two with warm water with a little salt and into a soft dough to wake up for fifteen minutes, add flour to the bowl and make a puff pastry with hot oil.

Three. Seasoning: pepper water to taste, salt to taste, soy sauce to taste, chicken essence. Oyster sauce to taste.

Four. Preparation Method: Diced meat. Put the fungus and minced green onion into the pot, add salt, soy sauce and monosodium glutamate, pepper water into the meat filling many times, stir in one direction, until the meat filling is thick and no longer eat water, put in the chicken cake cubes and soaked sea rice less stir to make it, so that the filling is tender and juicy, not woody and not greasy. Roll out the dough into slices, roll them up evenly with puff pastry and divide into four equal portions. Like a bun bun, wrap the filling tightly, press it into the appropriate size by hand, put it into the electric cake bell that is preheated in advance with brushed oil and bake for ten minutes, and the noodles are reversed several times in the middle, and the fragrant and juicy simple family version of Lao Wei County's three fresh meat is cooked.

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