material

Dried prunes

Pork belly right amount

Water is about half of flour.

Appropriate amount of flour (see how much you want to make)

Salt Jamlom

Tang Jamlom

Appropriate amount of oyster sauce

Appropriate amount of salt and pepper powder

Appropriate amount of pepper

method of work

Soak the dried plum vegetables, wash the sediment, soak until soft, and drain the water for later use. At the same time, you can chop the pork belly according to your personal preference.

Add flour first (both medium flour and high flour can be used), and then add a small amount of water gradually. Don't worry, it can be agglomerated. You don't need to knead the dough until it is expanded. You can add some lard or peanut oil and knead it together to make it more fragrant.

Wake up 15-20 minutes.

Fried stuffing. Add a little oil to the hot pot, chop a little minced garlic from Jiang Mo, add chopped pork belly and stir-fry until fragrant, then add dried prunes, stir-fry slowly with low fire, add appropriate amount of oyster sauce, cumin powder, salt and pepper powder, pepper powder and sugar to taste, or directly add spiced powder or not. After turning off the fire, you can add a little sesame oil to make it more fragrant, and let it cool for later use. Casual weight means that you can save it for rice congee to eat when you can't finish it.

Divide the dough at will, and the pie will be bigger and the cake will be smaller. Just wrap the stuffing like a steamed stuffed bun. Regardless of shape and beauty.

After wrapping, flatten it, roll it flat, and the thinner the better, the stuffing can also be fried. Eat it yourself, heat the pan, touch some oil, simmer, put the cake, and turn it over for about 30 seconds. It takes about 3-4 times. The stuffing is cooked and the cake is thin.

This is the first cake. The thinner it is, the more delicious it is.

I like something tough, and there is less oil in the pot. I like something crisp, with a little more oil in the pot.