2: Form a dough for fermentation.
3. Pour 75g of flour into the basin.
4. Pour 60g of boiling water into the basin and stir with chopsticks.
5: Form a hot dough and set aside.
6: Stir fry the peppercorns on low heat.
7: When cool, put the peppercorns in a food bag and roll them out with a rolling pin.
8, Roll out the peppercorns and set aside.
9, the production of shortening: bowl into the flour 15g, a little pepper, a little pepper, a little five-spice powder, a little salt, corn oil 15 moderate.
10, mix well and spare.
11, pork filling 100g, salt, chopped green onion, ginger, five-spice powder, pepper, pepper powder, chili powder, chicken essence, corn oil, a little, the meat mixture can be stirred evenly.
12, fermented main dough.
13: Put the hot dough into the fermented main dough and mix well.
14: After kneading, add a little corn oil and continue to knead well.
15: Divide the dough into 5 portions.
16: Roll out the dough into an oval shape and spread with shortening. (Not too much)
17: Roll up from top to bottom.
18: Pinch the mouth of both ends tightly and roll into a ball.
19: Roll into an oval shape again and spread the meat filling.
20: Roll up from top to bottom.
21: Once rolled, pinch the ends together.
22: Roll into a ball.
23、After all done, let it rest for 5 minutes.
24: Roll into a thinner round cake.
25: Put them into a frying pan (with a little more oil) and fry them over medium-low heat.
26: Fry on one side, then flip and fry on the other side.
27: Fry until both sides are golden brown.
28、Change the knife and enjoy.