1. Chop green onion and ginger, add water, microwave for 1 minute and set aside to cool.

Minute the meat, add salt, sugar, monosodium glutamate (MSG), soy sauce, cooking wine, sesame oil and pepper and mix in one direction.

2. After mixing well, slowly add one egg and onion-ginger water and continue mixing until the water and meat are combined and become sticky, set aside in the refrigerator.

3. Dissolve 15ml of maltose in 60g of boiling water and knead 150g of flour and 50g of cooked lard to make a watery greasy dough.

4. Add 100g of flour to 50g of cooked lard and roll into pastry.

5. Put the shortening dough into the oiled surface and flatten it, sealing side up. Sprinkle dry flour on a board and roll out the dough to 1 cm thick.

6. Fold the pastry 3 times, then roll into a long strip, cut into 10 portions, and cover with plastic wrap to rise for 5 minutes.

7. Flatten the pastry, cover with a generous amount of minced meat, seal and shape into a crescent moon cake, and place on a greased baking sheet.

8. Preheat the oven to 220 degrees and brush the tops of the mooncakes with oil.

9. Bake in the oven at 220 degrees for 25 minutes.