Flour150g

25 grams of eggs

Salt 1 g

Yeast 1/2TSP

75 grams of warm water

75 grams of flour

60 grams of boiling water

Salad oil 1 spoon

50 grams of fat meat

25 grams of flour

A little pepper

Pepper a little

A little spiced powder

A little salt

Pork belly100g

2 teaspoons of salad oil

Jiang Mo 1 small block

Pepper powder 1 spoon

Pepper 1/2 tsp

Spiced powder 1/2 teaspoons

Proper amount of salt

2 shallots

method of work

1. All the materials of the main dough are mixed and kneaded into dough.

2. Ferment in a warm place until it is 1.5 or twice as large as the original one.

3. In the process of dough making, make hot dough. Mix the boiled 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 dough making, make pastry, cut the fat into cubes, boil the fat slightly, and simmer for about 2 minutes.

6. Mix the boiled oil and fat together 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 dough making, make stuffing, chop the pork, and then add the chopped shallots and other materials in the stuffing.

9. Mix well and set aside

10. Divide into 5 pills, roll them into slightly long tongues, and coat them with pastry.

1 1. Roll it up again

12. Stand up and squash again.

13. Roll it into a long tongue (about 35cm).

14. Spread fresh meat.

15. Roll up

16. Stand up and squash.

17. Roll it into a round piece and put it in a hot oil pan. The oil probably just passed or almost passed the helmet blank.

18. Fry on medium and small fire 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.