What is the meat in Qixiang meat pie made of?

The meat in Qixiang meat pie is pork belly:

Ingredients: 400g flour, 200ml warm water, 500g pork belly, 5 green onions (white), 1 piece of ginger, 50g cooking wine, 2 tablespoons (30ml) ) 1 tablespoon light soy sauce (15ml) 2 tablespoons dark soy sauce (30ml) 2 tablespoons oyster sauce (30ml) 1/4 teaspoon white pepper (1g) 1 teaspoon salt (5g) 1/2 teaspoon sugar (3g) 1 MSG /4 teaspoons (1g) 1 tablespoon sesame oil (15ml)

Method:

1) Pour the flour into a large bowl, pour warm water into the flour one at a time, stir, and then use Knead with your hands into a smooth dough. Cover the dough with a soaked cloth and let it sit for half an hour.

2) Slice the pork belly first, then shred it, and finally cut it into minced meat, put it into a large bowl, pour in cooking wine, light soy sauce, dark soy sauce, oyster sauce, white pepper, and salt , sugar, MSG and sesame oil, stir well and marinate for 20 minutes.

3) Take the white scallions and cut them into pieces the same size as the minced meat. Pour into the meat filling and stir evenly.

4) Sprinkle some dry flour on the chopping board, place the dough on the chopping board, knead it into long strips, and cut it into four parts. Take one part and roll it into a long round shape. (Set the remaining three portions aside and cover with a drawer cloth to prevent the dough from drying out.)

5) Spread the meat filling on the dough, covering 3/4, leaving 1/4 blank. Leave a 2 cm wide margin on the left and right sides.

6) Lift up one side of the dough and fold it down twice (see picture). Stack the blank dough upwards and press it a few times to seal it. Also pinch the blank dough on both sides, and then fold it down so that it is pressed under the dough (see picture). Gently flatten the dough with your hands, but do not use a rolling pin to prevent the diced meat and green onions inside from piercing the dough.

7) Pour a little oil into the pot, heat it over medium heat for 10 seconds, then add the dough and turn to low heat. Fry both sides until golden brown. If the dough is too big, you can cut it and eat it.

8) Repeat the above method for the remaining dough and meat filling.