Meat stuffing: 500g pork belly, 270g mustard tuber, one egg, chopped green onion, Jiang Mo, salt, sugar, soy sauce, pepper and sesame oil.

Crispy noodles: 300 grams of medium gluten flour, 90 grams of lard, 30 grams of maltose, 80 degrees warm water 150 grams.

Crispy noodles: low-gluten flour 200g, lard 100g.

1. Wash mustard tuber with clear water and chop it. Chop pork belly, add mustard tuber, onion, Jiang Mo and eggs.

2. Add appropriate amount of salt, sugar, soy sauce, pepper and sesame oil according to your own taste, stir in one direction and refrigerate for more than one hour.

3. Pour hot water into a container containing maltose, stir to melt maltose, then add lard to melt it, and pour it into flour while stirring.

4. Make it into snowflake shape, then stir it by hand, knead it into smooth dough to make crispy noodles, cover it with plastic wrap and relax for 30 minutes, and stir the crispy noodles into granules with a scraper.

5. Make the dough into cakes by hand, cover with plastic wrap and relax for 30 minutes. Roll out the crispy dough, wrap it in the dough, and pinch it face down.

6. Roll into thin slices of about 60× 45 mm, divide them into strips, and then divide them into small dough pieces of about 40 grams, and roll the dough pieces into round pieces.

7. Wrap about 30 grams of mustard tuber meat stuffing, pinch it down, flatten it slightly, put it in a baking tray, preheat it in the oven for 200 degrees, and bake it in the middle layer for about 30 minutes until the surface is colored.