Preparation materials: gluten meal 160g, corn oil 65g, pork stuffing 40g, half onion, ginger 1, sugar 15g, soy sauce1g. 2ml of cooking wine, 3g of salt, 2g of chicken powder and 2g of spiced powder.

Production steps:

1. Put the meat stuffing into a bowl and add salt, soy sauce, cooking wine, salt, chicken powder, spiced powder, chopped green onion and Jiang Mo.

2. Water-oil skin: 90g medium gluten flour+15g sugar +30g corn oil.

3. According to the water absorption of flour, add a proper amount of water and start the dough mixing process. It will last about 20 minutes after the end.

4. Crispy dough: 70g medium gluten flour +35g corn oil.

5. Shui Pi oil skin is divided into 30g and pastry into 20g.

6. Wrap the pastry with oil skin.

7. Roll it out, roll it up from top to bottom, cover it with plastic wrap and simmer for about 20 minutes.

8, open, put the meat.

9. Close the bag and decorate the red yeast powder slightly.

10, preheat oven, fire up and down 190 degrees, about 22 minutes.

1 1, baked and naturally cooled.