Potato meatloaf

Overview

The surface is golden and crispy, and there are two flavors that you won’t get tired of

Peel and grate the potatoes, wash and drain the water, mince the pork, prepare kimchi, butter and Laoganma, dissolve the yeast with warm water, find a large container, mix the flour and yeast water, add an appropriate amount of warm water to knead the dough, knead it into a dough, keep it at about 30 degrees and let it ferment for 40 minutes
Make two flavors of fillings: put a little oil in the wok, melt the butter, add half of the shredded potatoes, half of the minced meat, black pepper powder, and salt and stir-fry until cooked (butter and black pepper flavor), the other half of the potatoes and minced meat are stir-fried with kimchi and Laoganma (spicy kimchi flavor); divide the fermented dough into small doughs of even size, flatten and roll them out thinly, and put a filling in the middle
Pinch the center together like a bun, press and flatten, make all the cakes in sequence, pour oil in the pan, heat 70%, add the cakes, keep the minimum heat and fry slowly until the surface is golden brown, you need to keep turning during the process
Let cool slightly and serve hot