Fried Meat Patty

Fried Meat Patty

　　A traditional snack from the Guanzhong region of Shaanxi.

　　Preparation: Grind refined salt, alum, and baking soda into a fine powder, add 40°C water and stir briefly, then mix in flour with your hands. Let it rest, then fold the dough once. Repeat this folding process a total of three times over about 10 minutes until the dough has rested and is ready to use. Mince lean pork and mix in refined salt, soy sauce, five-spice powder, and monosodium glutamate until well combined. Then add water and beat vigorously in one direction until the water and meat are fully incorporated. Soak vermicelli in hot water until softened, drain, and chop finely; wash and chop greens, squeeze out excess moisture, and add them to the meat mixture. Stir everything together to form the filling. Take pieces of the dough and press them into flat rounds, fill with the prepared stuffing, seal the edges, and shape into round patties with thin centers and thick edges.

　　Heat a little rapeseed oil in a frying pan, place the patties in the pan, and fry until both sides are golden orange. Continue frying until both sides are browned and the filling is cooked through.

　　Features: Golden-brown color, crispy crust, fragrant filling, rich in nutrition, and unique flavor.