Thousand-layer meatloaf
Overview
When I passed by a meat pie shop, I had the idea of eating meat pie. I am a foodie and I will not miss the aroma. Thousand-layer meatloaf is great, crispy on the outside and tender on the inside, with distinct layers, oily but not greasy, and overflowing with fragrance.
Tags
Ingredients
Steps
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Add appropriate amount of warm water to flour to form a dough, knead until smooth and cover with plastic wrap
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Chopped green onion and ginger
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Pork minced into mince
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Add oil, salt, eggs, onion and ginger, light soy sauce, cooking wine, soy sauce, white pepper, and allspice
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To stir things up in one direction
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Divide the dough evenly into 3 portions
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Take a dough, roll it into a square shape as much as possible, and cut symmetrically at one third
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Spread the meat filling, leaving the lower left third of the corner unsmeared
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Fold the dough sheet without meat filling to the middle to cover the meat filling, fold it back diagonally, then fold it to the middle third, fold back both sides, and finally fold it to the remaining third of the middle, fold both sides back into a square shape
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Press it gently with your hands, brush the grill with oil, and fry over medium heat
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Fry on both sides
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Take out of the pot
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Cut into cubes, it’s very layered.
