This kind of Melaleuca meat cake is golden in color, bright in layers, crisp outside and tender inside. It tastes delicious, oily but not greasy. It is delicious and delicious. It is deeply loved by family members.


300g flour
150 g warm water
250 g pork stuffing
1 egg
1 small piece of ginger
5 scallions
1 teaspoon of thirteen spices
2 tsp soy sauce
1 teaspoon cooking wine
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoons cooking oil
1 teaspoon oyster sauce


Step 1
Get the meat ready. Chop up the scallions and ginger

Step 2
Add thirteen spices, salt, cooking wine, soy sauce, oyster sauce and sesame oil to the meat stuffing. Stir well in one direction. Add a little water and stir well in one direction

Step 3
Add scallion and ginger, mix well, set aside

Step 4
Flour with eggs, warm water, and make a smooth dough (the hardness of the dough is the same as that of the steamed bun dough). Cover the dough or keep it fresh for 30 minutes

Step 5
Divide the dough into two parts and roll them into large slices (square or rectangular)

Step 6
Cut twice at one third of each side of the dough. The length of the incision is one third of the length of the dough. The incision of the top dough is slightly longer, because the bigger the meat pie is, the larger the space is

Step 7
In addition to the bottom right corner, the rest of the place with meat, try to smooth

Step 8
Fold the dough without stuffing on the lower right corner to the left, and press it gently every time

Step 9
Fold the lower left corner up to the right

Step 10
Fold up

Step 11
Turn right in the middle to the left

Step 12
Turn the left side of the middle to the right

Step 13
Fold up

Step 14
Fold the right side up to the left, and the bigger the meat pie is, the longer the incision of the top slice should be

Step 15
Fold the last piece up to the right, arrange it slightly, and knead the edge part

Step 16
Use a rolling pin to gently roll into a big cake, exchange rolling on both sides, and try not to break the skin

Step 17
Take a flat bottom non stick pan, brush a layer of oil, put in the green meat cake, cover, simmer for about 7 minutes with minimum fire, so that the cake skin will not be hard

Step 18
Turn over and simmer for another 7 minutes until both sides are golden

Step 19
Cut and plate