Preparation materials: 250g ordinary flour, 3g yeast, salt, corn oil, 5g sugar, onion, ginger, garlic, cinnamon, star anise, pepper, bean paste, a spoonful of oyster sauce, more garlic foam, 500g pork belly stuffing, ginger and garlic sauce in the meat, chopped green onion and sesame seeds.
Production steps:
1, add yeast, salt, sugar and oil 10ml, slowly stir with warm water, and ferment for 40min.
2. Heat the oil and put more oil. Put all the onions, ginger, garlic, star anise cinnamon and pepper (I put pepper and pepper because I like spicy food). When frying, put a spoonful of bean paste and cook it for future generations.
3. Put two spoonfuls of oyster sauce, one spoonful of cumin, two spoonfuls of salt and one spoonful of chicken essence in the bowl, pour in some fried oil and stir into a sauce.
4. Add ginger, garlic, two spoonfuls of frying oil, four drops of sesame oil and two spoonfuls of cooking wine to the meat stuffing and stir well.
5. Divide the fermented noodles into three parts.
6. Brush the baking tray with oil and put it into the noodles, smooth it by hand and adjust the thickness by yourself. If it is thick, it will be soft; if it is thin, it will be brittle. ) Insert the fork into the cake, brush it with fried oil, and then coat it with meat.
7. After the oven is preheated, fire up and down for 220 10 minutes (depending on the temper of the oven).
8. Finished product drawing