Cake crust:

500g all-purpose flour, 5g salt, 300g water

Add salt to the all-purpose flour, add water in portions to make a dough, and rest for 10 minutes.

Knead smooth, divide into 10 doses, 80g each, knead into rounds, knead strips, coconut oil and wake the dough for 2 hours.

Filling:

halal beef stuffing 400g, green onion 200g, salt 4g, sugar 4g, white pepper 1g

Light soy sauce 20g, Dark soy sauce 10g, Oyster sauce 10g, Egg 1 Spice oil 20g, Sesame oil 10g

Zanthoxylum bungeanum water 100g: Add 5g of Zanthoxylum bungeanum to 120g of boiled water, soak until cool, then filter 100g.

Add the pepper water to the beef in batches and stir to absorb.

Add salt, sugar, white pepper light soy sauce and dark soy sauce and mix well. Add 1 egg and mix well.Add ginger and mix well. Add spice oil and sesame oil, mix well, and refrigerate for 30 minutes.

Add chopped green onion and mix well before wrapping, divide into 10 portions, 80-90g each

Pastry: 60g edible oil, 40g all-purpose flour, 2g salt, 1g five-spice powderWhen the oil is hot, pour it over the flour and seasoning and mix well.

Roll out the pie crust, spread oil on it, wrap it with fillings, wake up for ten minutes, flatten it lightly, pour oil into the pan, shape and color on one side, then turn over, and fry until golden.