1. In the raw material of oil skin, lard is added with sieved medium powder and fine sugar, kneaded into crumbs, kneaded with water until the surface is smooth, covered with a fresh-keeping bag and left to stand for 30 minutes;

2. Add lard, a crisp raw material, into the sieved low flour and knead it evenly; Divide the loose oil skin into 18g/ piece, and the crisp oil skin into 12g/ piece.

3. Crush the oil skin, add a portion of crispy dough, wrap it into a ball, and close it up;

4. Take a cake and roll it into a cow tongue;

5. Roll the loosened dough into long strips, roll it into small tubes and relax for 20 minutes.

6. Wash the egg yolk, pour in a little wine (deodorize), bake at 180 degrees until the surface is golden and cool, and cut in half;

7. Red bean paste is divided into 25g/ piece, and each piece is wrapped with half salted egg yolk;

8. Take a loose dough, seal it, press your thumb from the middle, and then tighten the four corners into a ball and roll it into a circle;

9. Wrap it with 7 tightening mouths and put it into the baking tray face down;

10. Evenly sweep the egg yolk liquid on the surface, sprinkle a little sesame seeds, put it in an oven preheated to 180 degrees, and heat it in the middle layer for 30 minutes.