1. Prepare the ingredients (and 1 egg)
2. First make water and oil skin, water and oil skin materials: 100 grams of flour, 30 grams of lard, 45 grams of warm water, 3 grams of salt and mix well
3. Knead into a smooth dough, cover with plastic wrap, and let stand for 30 minutes
4. Ghee ingredients: 100 grams of flour, 45 grams of lard, mix the flour and lard
5. Knead into a ball for later use
6. Chop green onion, chopped ginger, add 5 grams of cooking wine to the meat filling, add green onion and ginger, 2 grams of salt, 1 teaspoon of light soy sauce, mix well, stir well
7. Divide the rested pastry and water and oily crust dough into 8 equal parts.
8. Take a piece of water and oily skin, roll it round and wrap it with a shortbread
9. Slightly flatten
10. Use a rolling pin to roll it into a strip
11. Then roll up
12. Roll it out again into a strip
13. After everything is done, cover with plastic wrap and let stand for about 15 minutes
14. Then, take a dough and roll it round, loosen the meat and egg yolk
15. Wrap tightly, seal down and squeeze slightly
16. Put it on a baking tray lined with greased paper, and brush with egg wash (you don't need to brush it)
17. Preheat the oven to 200 degrees, the middle level is about 25 minutes
18. Eat it while it's hot, it's so crispy that it's very fragrant...
19. Finished picture
20. Finished picture
Tips:When changing the water and oily skin, do not add water all at once, but slowly, depending on how the flour absorbs moisture. The filling can also be made sweet. According to personal preference, the oven should be flexibly controlled according to your own oven temperature.
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