Roll flour and dough into thin slices, wrap them in minced meat, fold them in turn, flatten them, and bake them in a pot. Here are the specific methods:

Ingredients: appropriate amount of flour and minced meat.

Accessories: the right amount of oil

Production steps:

1. Prepare minced meat and knead it into dough. Knead the dough as soft as possible, slightly softer than the dumpling skin, and let it stand for 15 minutes or more.

2. Roll the dough into thin slices and spread with minced meat.

3. As shown in the figure, cut 4 knives vertically.

4. Fold the dough as shown in the figure, and lightly brush each layer with oil. This step is the key to making Melaleuca brittle.

5. Fold all the dough.

6. Gently flatten with a rolling pin.

7. Add a little oil to the pot.

8. Fried on both sides.

9, out of the pot, cut into small pieces.

10, finished product drawing.

Precautions:

1. Knead the dough as soft as possible.

2, when stacked, each layer should be coated with a layer of oil.

3, when frying, the fire should not be too big, and slow frying in medium and small fires ensures that everything inside can be cooked.