1. Add the Kuk Yibai barbecue ingredients and 1 tablespoon of vegetable oil to the pork filling, mix well, pickle and taste; wash the chives and mince; wash and mince red peppers and set aside.
2. Mix well, pickled for flavor
3. Wash the chives and mince; wash the red pepper and mince for later use.
4. Pour oil in the wok, add the chopped green onions to the pan.
5. Add the marinated minced meat and stir-fry until it is 6-7 well cooked, then serve and set aside.
6. Mix sugar and yeast with warm water at 30°C and let stand for 10-15 minutes. Mix gluten flour and low-gluten flour through a sieve, add salt and mix well, pour the fermented water and olive oil into the flour and mix well, knead it into a smooth dough, cover it with a damp cloth, and ferment to twice its size.
7. Mix sugar and yeast with warm water at 30°C and let stand for 10-15 minutes. Mix gluten flour and low-gluten flour through a sieve, add salt and mix well, pour the fermented water and olive oil into the flour and mix well, knead it into a smooth dough, cover it with a damp cloth, and ferment to twice its size. After the dough has been fermented to twice its size, squeeze out the air in the dough by hand, cover with plastic wrap and relax for 15 minutes, until the dough re-expands.
8. Sprinkle a little dry flour on the board, squeeze the dough into a round pie with a slight thickness by hand, and place it in a baking pan.
9. Spread the tomato sauce evenly on the crust, sprinkle with pizza straw, leaving the edges about one finger wide.
10. Sprinkle some pizza straw and shredded cheese.
11. Then evenly spread the fried pork meat, then sprinkle with chopped chives, red pepper and a little pizza straw.
12. Spread shredded cheese on the top and bake it. Baking: (Time and temperature are for reference only, please use your own oven as the standard). Preheat the oven 10 minutes in advance, at 230 degrees for about 15 minutes, and take it out after the white part of the outer ring is browned.
