1. Ingredients: appropriate amount of flour, appropriate amount of yeast, appropriate amount of water, 1 tablespoon of vegetable oil, appropriate amount of front leg pork with skin, appropriate amount of coriander, appropriate amount of green pepper, 2 segments of green onion, 1 tsp of rock sugar, 2 pieces of ginger slices, 1 tbsp salt, 1 portion of stewed meat packet, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, and appropriate amount of water.

2. Put the yeast, vegetable oil and flour into a basin, pour in warm water, and use chopsticks to stir the flour into pieces like snowflakes.

3. Knead it into a smooth dough with your hands, cover it with plastic wrap or a damp cloth, and let it ferment at warm room temperature until it doubles in size.

4. Take out the fermented dough, knead it repeatedly until the surface is smooth, and shape it into smaller dough pieces.

5. Take a piece of dough and roll it into a round shape with a rolling pin.

6. There is no need to put oil in the pan. Put the cake base into the pan and bake it until both sides are golden brown.

7. Wash the pork and put it into the pot, pour in water, heat it over high heat and boil it for 3 minutes, then take it out, rinse the foam on the surface with water, and pour away the water used to blanch the pork. don't want.

8. Prepare the marinade.

9. Put the blanched pork into the pot, add enough water, boil over high heat, then add salt, green onions, ginger, light soy sauce, dark soy sauce, rock sugar, etc.

10. Stew for about 2 hours.

11. Wash the coriander and green pepper and set aside.

12. Use a knife to cut open 3/4 of the baked dough on one side, then add the mixed meat and vegetables.