1. Ingredients: 500g pork belly, 270g mustard, 200g low-gluten flour, 300g flour, 1 egg.

2. Rinse the mustard with clean water and chop into small pieces. Chop the pork belly into minced pieces and add the mustard, green onion, ginger and eggs.

3. Then add appropriate amount of salt, sugar, light soy sauce, pepper and sesame oil, stir vigorously in one direction, and put it in the refrigerator for more than an hour.

4. Pour hot water into the vessel containing maltose, stir to melt the maltose, then add lard to melt, and pour it into the flour while stirring.

5. Make it into a snowflake shape, then mix it with your hands, and knead it into a smooth dough into puff pastry. Cover it with plastic wrap and let it rest for 30 minutes. Use a spatula to mix the puff pastry ingredients into granules. .

6. Use your hands to knead the dough into a ball, cover it with plastic wrap and let it rest for 30 minutes. Roll out the relaxed dough, wrap it in the dough, and pinch it tightly with the edge facing downwards.

7. Roll it into a thin sheet of about 60 x 45 mm, divide it into 2 parts in the middle, roll each into strips, then divide it into small dough pieces of about 40 grams each, and roll the dough into disc.

8. Wrap in about 30 grams of mustard meat stuffing, pinch it tightly with the seam facing down, flatten slightly and put it on the baking sheet. Preheat the oven to 200 degrees and bake on the middle layer for about 30 minutes until the surface is colored. , pickled mustard and fresh meat mooncakes are ready.