main ingredients

oil skin: medium flour 5g oil skin: water 25g

oil skin: peanut oil 125g oil crisp: medium flour 1g

oil crisp: peanut oil 3g oil crisp: thirteen spices 1/2 teaspoon

oil crisp: salt 1 teaspoon filling: pork belly 2g

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Illustration of the practice of Tangshan specialty chess biscuit 22. All the materials of pastry are mixed into a ball.

Illustration of the practice of Tangshan specialty chess biscuit 33. Dice the pork belly and put the materials in place.

Illustration of the practice of Tangshan specialty chess biscuit 44. The pastry is wrapped in oil skin and rolled into pieces.

Illustration of Tangshan specialty chess piece biscuit 55. Brush with lard.

Illustration of Tangshan specialty chess piece biscuit 66. Roll it up.

Illustration of the practice of Tangshan specialty chess biscuit 77. Roll into pieces and brush with lard.

Illustration of Tangshan specialty chess piece biscuit 88. Roll it up.

Illustration of the practice of Tangshan specialty chess biscuit 99. Make it into a ball the size of a chess piece.

Illustration of the practice of Tangshan specialty pawn sesame seed cake 11. Place both sides of the crispy oil spill, press it into pieces, and wrap it with meat.

Illustration of Tangshan specialty chess piece biscuit 1111. Wrap it up and turn it down.

Illustration of the practice of Tangshan specialty pawn sesame cake 1212. Make it all, brush the egg liquid and sprinkle with sesame seeds.

Illustration of Tangshan specialty pawn sesame seed cake 1313. Middle layer of oven, 2 degrees for 35-4 minutes, subject to coloring.

Illustration of the practice of Tangshan specialty chess biscuit 1414. Although it is vegetable oil, it is very good to crisp.