1. Cake blank liquid. Pour the flour into the pottery basin. Mix brown sugar with boiling water to make juice, filter impurities and pour in flour. Beat the eggs, pour the egg liquid into the sugar water, and don't stick the flour dry. Then stir it evenly with a wooden stick, then add soda (first mixed with water), continue to stir it into a paste, and let it stand.

2. stuffing. Remove impurities and shrimp skin from the golden hook and soak it in salt. Chop pork and size it with soybean flour. Boil the pork suet in a pot, remove the oil residue, and pour the pork into the pot to fry until cooked. Add soy sauce, stir fry with a gold hook, and put monosodium glutamate before cooking.

3. Bake the stuffing. A special small round copper pot with a diameter of about 12 cm and a height of about 2 cm is placed in a small oven. Dip the cooked vegetable oil into the copper-plated pot with an oil brush, scoop 50 grams of cake blank liquid into the pot and bake in the oven for about 30 seconds, that is, scoop the filling into the cake surface, cover it and bake for more than 30 seconds. Take it down and fold the cake pair into a semicircle.