condiments

wheat flour

150g

Pork belly stuffing

150g

Pickled dried potherb mustard

100g

condiments

lard

Proper amount

salt

Proper amount

Cooking wine

Proper amount

Refined sugar

Proper amount

Onion ginger powder

Proper amount

step

1. prepared materials.

2. Wash the dried prunes and soak for 4 hours. Wash off the dust and chop it up.

3. Add water to the pork stuffing for three times and mix well.

4. Add dried plums, sugar and cooking wine.

5. Add minced onion and ginger and mix well.

6. Add flour with warm water and stir it into a flocculent surface.

7. Knead your face with your hands and wake up for half an hour.

8. Divide into agents.

9. Roll into thin skin, add dried plum stuffing and lard.

10. Wrap into steamed buns.

1 1. Gently roll into pancake blanks.

12. Brush a thin layer of oil in a non-stick pan, add pancake blanks, set them on low heat and take them out.

13. Bake in a preheated oven at 200 degrees for 6 minutes.