Ingredients: flour (skin) (200g), flour (stuffing) (350g), salt (stuffing) (a little), south milk (stuffing) (two pieces) and soy sauce (a little).

Seasoning: sugar (peel) (1 spoon), sugar (stuffing) (1 spoon), baking soda (stuffing) (a little), water (a little) and garlic (a little).

Kitchenware: wok

Operation:

1. Add proper amount of water into leather and stuffing to make dough (which can be made into slightly hard dough), and let it stand for 15 minutes.

2. Roll it into two thin slices (the leather should be as thin as possible).

3. Brush the skin with soy sauce (the color is better, and it is better to stick two skins together)

4. The stuffing is also brushed and rolled up.

Step 5 cut into thin slices

6. Slow frying of low-temperature oil

Production skills:

Hard dough is easy to cut, and moderate dough can also be frozen in the refrigerator 1 hour before cutting. South milk is salty, and the salt in the stuffing should be appropriate. You can add more garlic or make it into five flavors. Don't overheat the oil temperature, the dough has sauce and sugar, and it is easy to turn black when fried at high temperature, so the first frying time can be shorter. Re-frying needs speed, and it can be served with a little hardness.