Ingredients: three Jin of refined white flour 1.24 yuan, flour fat 1.24 yuan, alkali 1.60 yuan, water 4.50 yuan, boiled water 1.22 yuan, cooked lard 1.22 yuan, a little sugar, and diced cooked ham.

(1) Heat the pan, stir-fry the diced cooked ham, sugar and cooking wine, and put them away for later use when the sugar melts and penetrates into the ham. Chop pork suet for later use.

(2) Pour two and a half Jin of flour into the basin, scrape out a small nest, pour in two-quarters of cold water, then immediately pour in eight and a half pieces of boiling water, stew well and mix well into snowflake-shaped pieces, pour them on the chopping board and air them until they are warm, then knead them on the chopping board until the dough glows, air them a little, add flour fertilizer before they are completely cooled, mix them and knead them into an inch-thick circle, fold them into square balls from all sides, and then spread them out. Then put it in a bowl and cover it for fermentation. The fermentation time is about four hours (short in summer and long in winter). After the dough is cut, there are many small holes in the cross section, which makes it a flour fertilizer.

(3) Add one or two pieces of cooked lard into flour and mix well to make crispy noodles, then pour six or two pieces of flour into the basin, scrape a small hole, pour one or two pieces of cold water, pour three or two pieces of boiled water, and put them into the basin together with flour fertilizer. At the same time, pour the melted alkaline water into the basin, knead it vigorously to make it completely and evenly mixed, and then pull it into a quartered batter.

(4) Press the flour dough into a one-and-a-half-inch pancake, put the dough in the middle and wrap it into three parts, then roll it into a strip one inch wide and six or seven inches long with a rolling pin (one side is thick and the other side is thin), and then roll it up (spirally). Then put the "screw" bottom plate in place, flatten it by hand (about one and a half inches in diameter), put it on the left hand (with the thread face down), put the shredded pork and diced ham in turn, wrap it into a ball, flatten it by hand, and roll it into a round cake with a diameter of about two inches and two cents.

(5) Dip sugar with a brush, brush it on the threaded side of the cake surface, and then stick a layer of sesame seeds (the unthreaded side does not brush sugar or stick sesame seeds).

(6) scones. There is no oven at home, so bake in a small electric oven for six or seven minutes. When you see that the side without sesame seeds is golden yellow, scoop it up and apply a little sesame oil on the surface of sesame seeds with a brush.