Every time I hear my parents say that eating stuffing today makes people think it’s something to look forward to. A sense of family cohesion and happiness arises spontaneously. As father’s Day approaches, this thousand layer meat cake is dedicated to my parents. I thank them for bringing me precious and happy memories.


300g flour
250 grams beef stuffing
3 g salt
15ml cooking wine
15 ml soy sauce
5 ml sesame oil
250 ml water
2 scallions
1 g pepper
1g ginger powder
5 ml chicken juice
15 ml vegetable oil


Step 1
Add warm water to the flour and beat it into flocs with chopsticks while stirring

Step 2
Knead the dough and turn the basin upside down for 20 minutes

Step 3
Beef stuffing with pepper, ginger, salt, soy sauce, cooking wine (can also be replaced by pepper water), sesame oil, chicken juice mixed stirring; Slowly add water, while adding along a direction to stir hard, made of water to beat meat, put in scallions can be properly stirred

Step 4
Roll the dough into large pieces, cut out the edge with a knife, be careful not to cut off

Step 5
Stack the same amount of meat in each area so that the back can be spread evenly

Step 6
Spread all the stuffing over the dough and leave a blank in the lower right corner

Step 7
Fold the white skin in the lower right corner to the left, then press on the lower left skin

Step 8
Then fold the lower part up

Step 9
Repeat the sequence. Press the right side to the left, and then press the left side to the right

Step 10
Fold up and repeat the previous operation

Step 11
Finally, fold it into a rectangle, roll it thin with a rolling pin, pay attention to the force evenly, roll it open little by little, don't be too fierce

Step 12
Roll it into a big cake

Step 13
If the rolling cake is too big to put in the pot, it can be cut into pieces and cooked

Step 14
Pour a little vegetable oil into the pan, put in the cake embryo, cover the pan and cook it over low heat. Turn it over many times in the middle