Production method:
1 Mix the flour with water to make a soft dough and let it stand for a while.
2. Add100g flour and salt to the pig soup oil to make it soft and crisp.
3. Make the awakened dough into a100g dosage, roll it with a small pin, and then roll it with both hands to form a rectangle with a length of 35cm and a width of 5cm. Wipe the soft pastry on the strip, and stack it from one end to the other to form a rectangle. Press the two sides by hand, then roll it out and nest it with a rolling pin to form a square.
4. Roll the green body into an oval or slightly square cake with a rolling pin, with a thickness of about half a centimeter.
5. Put it in a cake pan, brush oil on both sides at the temperature of180℃-200℃ for about 4-5 minutes, and it will be cooked when the clouds bloom on the surface.
6. Open the layers from the middle with a knife, cut the smoked bacon with the sauce into thin slices or broken nails, shred the onion and cut the parsley into sections, then put the sweet noodle sauce in the cake, and add the shredded onion, minced parsley, sliced meat or minced meat. Serve.
Features: crisp outside, soft inside, fragrant meat, spicy onion, fragrant sauce and vegetables.
Attachment: 1, put pork in a pot and add water, preferably minced pork, wrap spices, onions and ginger with precious materials or gauze, put them in the pot, boil them with high fire, and cook them with low fire for about 2.5-3 hours until the meat is crisp and rotten, and take them out to cool for later use.
2. Add sugar and tea to the smoking pot, put it in an aluminum drawer, and put pork on it. As for the fire, seal the edge of the towel until it smokes, turn off the fire and let it stand for 5-10 minutes.