Tools/materials: 380g minced beef, one and a half onions, eggs 1 piece, 30g bread crumbs, basil leaves 10g, 2g salt, 2g black pepper, soft sugar 1g, 5ml soy sauce, 3g dry starch and olive oil.
1. Stir the beef stuffing evenly. Dice half an onion and shred one onion.
2. Beat the minced beef into the egg, add 2g of black pepper, 2g of salt and 3g of dry starch, and stir well. Add 30g bread crumbs, 10ml olive oil and chopped onion, and stir well.
3. Take one-fifth of the meat stuffing, pat it repeatedly in your hand, knead it into a ball, and press it into a cake with your palm. Heat the pan over medium heat until it burns in the palm of your hand. Add 30 grams of butter. After the butter melts, add the meat patty and fry until both sides of the meat patty are golden. Serve.
4. Heat the pan to the palm of your hand, add butter 10g, melt the butter and stir-fry in shredded onion until soft, stir-fry 15ml light soy sauce and 5ml dark soy sauce evenly, add soft sugar 1g and 500ml water, and bring to a boil.
5. Add the fried meat pie and basil leaves, cover the pot and stew for 15 minutes, and take out the meat pie.