1, main ingredient: pork belly (plum blossom meat is the best); Accessories: onion, ginger and garlic. Seasonings: salt, white wine, fermented bean paste, fermented bean curd, spiced powder, sesame paste, cinnamon and star anise. Main and auxiliary materials of barbecued pork meal bag: barbecued pork+abalone juice, 200g of high-gluten flour, 4g of yeast powder, 30-40g of sugar, 30g of milk and 20g of butter.

2. Cut the pork belly surface with a knife (slice it if the meat is thick), add cinnamon, star anise, salt, white wine, onion, ginger, garlic, onion, fermented bean curd, spiced powder, sesame sauce and ground soy sauce for 3-5 minutes, then add an egg and mix well. Marinate for 20-40 minutes.

3. Spread the onion in a baking tray, put the marinated meat on it, put it in an oven at 200-250 degrees, bake it for about 20 minutes, take it out and brush it with maltose or honey, and put it in the oven for another 3 minutes.

4. Cut the barbecued pork into cubes and mix with abalone sauce to taste.

5. Add yeast powder, eggs, sugar milk and melted butter to the flour, and then add a proper amount of water (about 60 grams) to form a dough and knead it until smooth. Ferment in a sealed place with temperature and humidity for 40-60 minutes.

6. Turn the fermented dough into a small dough, wrap the barbecued pork, and continue to wake for about 20 minutes. Brush the egg yolk liquid into the preheated oven for about 2 10 degrees and bake for 20 minutes.