Material preparation: 500g medium gluten flour, 250g water, 5g yeast, 3g corn oil 10g salt, 3g corn oil 15g braised pork 10g (depending on personal taste), 50g pork belly, 4-5g crystal sugar and 2 pieces onion ginger.

1, dough materials are kneaded together to form smooth dough, and the proofing time is about half an hour, which is extended by 5- 10 minute in cold weather.

2. Take out the dough, fully exhaust it and divide it into 1 1 blocks (about 70g each).

3, squashed, round with a rolling pin, relax a little for a while and then put it in the pot to be softer.

4, all rolled up.

5, medium fire branding, you can properly cover the lid for a while and turn it over three or four times.

6. Stew pork belly, clean pork belly and cut it into large pieces, add cold water, pour a little cooking wine and blanch it, heat the casserole to put oil, stir-fry the crystal sugar, pour the blanched pork belly into stir-fry, add onion and ginger, pour in soy sauce, soy sauce, cooking wine, aniseed and cardamom, stir-fry for a few times, and pour in boiling water.

7. Add some pepper, chop it with the meat, and you can eat it in pieces.