First, knead the dough into a piece the size of a steamed bread and wrap it with meat stuffing. However, roll it on the panel with a rolling pin and put it in a smooth convex porcelain.
Put it on the table (a ceramic kettle used to heat the kang at home earlier) and apply water pressure by hand to make it thin. At this time, a sesame cake with a diameter of more than 20 cm was waiting to be baked in the furnace, and it was applied to the wooden board with a dense layer of peeled sesame seeds.
The oven is about one meter in diameter and contains burning sawdust. It is smokeless and flameless. About 40 cm above the fire is an iron plate. I saw that the producer pressed the side without sesame seeds on the board, and the sesame cake was heated and stuck to the board. After a while, the sesame cake slowly swelled in the furnace, and about five minutes later, a big and fragrant Zichuan meat sesame cake was baked.
Strictly speaking, Zichuan meat biscuits are not baked with fire, but with hot air, so they are particularly crisp and tender. The freshly baked sesame cake has the fragrance of sesame and flour, and the flavor of meat stuffing. And because of the meat stuffing, one side of it is crisp and tender, but the other side is soft.