2. Ferment in a warm place to the original size of 1.5 or 2 times;

3. In the process of dough making, make hot dough. Mix the boiling water and flour in the hot dough and knead it into a ball for later use;

4. Add the scalded dough to the fermented dough, knead it into dough, then add the oil in the scalded dough material and knead it evenly;

5. In the process of making dough, make crispy cakes, cut the fat into cubes, simmer the fat slightly, and simmer for about 2 minutes;

6. Mix the boiled oil and fat with flour, and add a little pepper powder, salt, spiced powder and pepper powder;

7. Mix well and set aside;

8. In the process of making dough, make stuffing, chop the pork, and then add the chopped shallots and other materials in the stuffing;

9. Mix well and set aside;

10, divided into 5 doses, rolled into slightly long tongues respectively, and coated with pastry;

1 1, and then roll it up;

12, stand up, and then flatten;

13, and then roll it into a long tongue (about 35 cm);

14, smeared with fresh meat;

15, roll up;

16, stand up and squash;

17, slightly rolled into a round piece, put it into a hot oil pan, and the oil probably just passed or almost passed the helmet blank;

18, medium and small fire, fried until both sides are yellow;

19. Take it out, control the oil and put it in a baking tray. 170 degree, middle layer, 10 minute;

20. take it out.