1 1/5cupWater, 1 cup for the wrapper and 1/5 cup for filling
1/4cupOil, for Sichuan pepper
1tsp.Ground White Pepper
Egg drop soup
1/4tsp.Ground White Pepper
Dice onions and scallions and mince ginger, set aside in separate bowls.
Stir fry sichuan peppers until aromatic, then filter out the oil into a bowl. Add soy sauce into the same pan, bring to boil, and remove to a bowl.
In a large bowl, combine ground beef, water, cooking wine, filtered oil, cooked soy sauce, white pepper, oyster sauce, minced ginger, chopped scallion, chopped onion and sesame oil. Mix and set aside.
Add salt and water to a bowl of flour, stirring and kneading into a dough. Rest for about 10 minutes. Then knead and divide into smaller pieces. Soak them in a bowl full of oil for 2-3 hours.
Take a piece of dough, flatten it into a square, and then gently tug it out, so the dough is long and thin. Place a spoonful of meat on one end and fold a corner of the dough over it. Keep folding and rolling from one end of the dough to the other, tucking the meat inside.
Sear the pancakes on a hot pan, 5 minutes on each side. Add a bit of oil after the first flip. When the pancakes turn golden brown, remove and set aside.
In a pot of boiling water, add chopped tomatoes and stir. Beat eggs, season with salt and white pepper, and add it into the pot as well, using a strainer to give a cloudy effect.