2. Sour pastry raw materials: 50 grams of corn starch, 25 grams of lard, 3 grams of salt, and fresh chives 15 grams.
3. Mix the water and the oil skin materials together and knead for a few minutes to form a smoother dough.
4. Cover with plastic wrap and ferment in a warm place to double the size. Vent the fermented dough, knead it to the size of the original dough, cover it with plastic wrap, and relax for 15 minutes.
5, this time to make crisp, mix the crispy materials together, first stir them evenly with chopsticks, and then knead them into a ball by hand. Flatten the loose oil-water skin and wrap it in the dough. Close your mouth down, flatten it slightly, and relax again 15 minutes.
6. Sprinkle a little dry powder on the chopping board to prevent sticking, roll the dough into rectangular pieces, fold both ends in the middle, and the water-oil skin will be ready.