flour

400 grams

Pickled dried potherb mustard

40 grams

condiments

oil

20 ml

salt

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crack

Proper amount

step

1.

Add 2 grams of salt to the flour and mix well.

2. Chop lard residue, soak dried plums, wash and squeeze out water.

3.

Pour boiling water into flour, mix well, knead into dough, cover with plastic wrap and let stand for 30 minutes.

4.

Pour oil into the pot.

5. When the oil temperature is 7: 00, pour in dried plums and lard residue, stir-fry until fragrant, add 2 grams of salt, stir-fry evenly, and then take out the pan to cool.

6.

Divide the proofed dough into 70g dough and knead it round.

7.

Press into round skin, add stuffing and seal with tiger's mouth.

8.

Roll thin after flattening.

9.

After the electric baking pan is preheated, brush it with oil, put in cakes and choose pancakes.

10.

Fry until both sides are yellow.

1 1. Delicious