Stuffing: 500g pork belly, 5 green onions, pepper powder 1 2 teaspoon, Jiang Mo, cooking wine 1 teaspoon, soy sauce 1 teaspoon, salt1teaspoon, and edible oil.

Noodles: 750g flour, 2 teaspoons of baking powder1,400g cold water.

Crispy: 30g flour, 0/2 teaspoons salt12 teaspoons spiced powder12 teaspoons cooking oil (the amount of crisp is not weighed, and the specific proportion can be increased or decreased according to personal preference).

1. Wash pork belly and chop it into minced meat or cut it into large pieces. Add pepper, Jiang Mo, cooking wine and soy sauce, and stir well to taste. Cut the green onions into large pieces and put them into the meat. Stir well and add salt to make it salty.

2. Pour flour, salt and spiced powder (as shown in the figure) into a small bowl, boil the pot with hot oil, and pour into a bowl filled with flour (the oil can just pass the flour, or it can be a little more, I like more oil, so it is easy to wipe on the rolling surface).

3. Add baking powder to flour, add cold water to knead dough, simmer for 30-60 minutes, knead the kneaded dough evenly into a rectangular dough sheet with a thickness of 5 -7 mm, spread the dough evenly on it, and then roll it up from the narrow end, roll it on the side and roll it into strips.

4. Pull the rolled strip into a paste, close the two sides of the paste to the middle, and then roll it into a dough sheet.

5. Wrap the rolled dough into stuffing and make buns. Preheat the oven 180℃ and heat the electric baking pan at the same time. Put the electric baking pan into the wrapped buns, flatten them, brush the surface with oil, and both sides are golden.

6. Transfer the golden yellow fire to the baking tray and bake in the middle layer for 10- 12 minutes until the fire bulges.