1. Make a paste with a wooden stick, add flour and melted lard, and knead into a uniform filling;

2. Slowly add flour into boiling water, fully stir and cook it into hot water dough, take it out of the pot and cool it, add proper amount of flour and knead it evenly, and tear it into 50g each;

3. Press the agent into dough, wrap it with brown sugar stuffing, knead it into strips with a length of 8 cm and a width of 5 cm, press it into the shape of ox tongue, and fry it in oil pan until golden brown.

All kinds of oil cakes

Foamed oil cake

1. Add 800g of water to the pot, add cooked lard after boiling, stir well, add flour, heat with low fire, stir the oil and noodles evenly with a spoon, take them out after scalding, cool them on a chopping board, add 250g of cold boiled water, add them into the noodles several times, repeatedly knead them evenly, and put them away.

2. White sugar, osmanthus fragrans sauce, rose sauce, walnut kernel and cooked flour are mixed and stirred evenly to form stuffing.

3. Divide the hot dough into small portions, press it into skin, wrap it with sugar stuffing, and press it into a flat circle after closing.

4. Heat the peanut oil in the pot, put the cake blank, and when the oil cake bubbles, push it to the side of the pot and fry for 2-3 minutes until cooked.