Chives and pork pies

Pour 1.200 grams of flour into 150 grams of water, add yeast, and use chopsticks to grind into a very soft dough. Wake up for 30 minutes (indoor temperature above 25 ° C).

2. Pour scallions, ginger, and Sichuan peppercorns into boiling water and soak for 20 minutes.

3. Cut pork and ginger.

4. Pour in oyster sauce, soy sauce, salt, pepper powder, scallion ginger, and Sichuan pepper water.

5. Stir evenly.

6. Wash the leeks thoroughly.

7. Cut the chives well.

8. Add chopped chives and ginger to the meat filling.

9. Mix well and set aside.

10. Apply a little oil on your hands, take the dough so it won't stick to your hands, and add the filling.

11. Stretch the dough by hand and cover the filling with the overlapping method.

12. Heat up a little oil in the pot, add salt and fry both sides of the pie until yellow. Pour in water, 3% of the pie, cover the pot and bring to a boil. Turn to medium heat and cook for 6 minutes.

13. Boil dry with water, then slowly fry over low heat until the skin is golden and crispy.

14. Fragrant and soft.

15. The pie made in this way has a thin skin and a large filling.

16. Finished product drawings.