1. Add star anise, cinnamon, bay leaf, grass fruit, white pepper, etc. to the salad oil (outside the ingredients)
2. Prepared in advance oil and green onion ginger water
3. Add raw oil, dark soy sauce, oyster sauce, white pepper, sugar, salt, chicken powder to the pork puree, mix well
4. Add appropriate amount of green onion and ginger water, add in portions and mix well
5. Then add a proper amount of thick soup and water, mix well
6. Add appropriate amount of chopped green onion and mix well
7. Add some homemade crab noodles to the prepared pork filling
8. Mix well in one direction and put it in the refrigerator for later use
9. Making water and oily skin: Put medium flour, lard and hot water into the bucket of the bread machine, start the kneading function and make the noodles come out
10. Make shortbread: add low flour and lard
11. Mix well, the pastry is thinner this time, so be sure to put it in the refrigerator
12. Put the water and oil skin dough and the pastry dough in a fresh-keeping bag and put it in the refrigerator to relax for half an hour
13. Take out the water and oily crust dough and roll it out
14. Put the shortbread dough in the middle and wrap it up
15. Roll it out into a rectangle and fold it in 3 folds
16. Roll again into a rectangle
17. Another 40% off
18. Finally roll it into a big rectangle
19. Slowly roll up after spraying some water on the surface
20. Divide into 10 equal parts and relax for a while
21. Take a potion, roll it into a round piece, add a proper amount of crabmeat and fresh meat filling
22. Slowly tighten and wrap tightly, arrange on the baking tray, slightly squash and squash
23. Put a red seal (this step can be omitted)
24. Put it in the preheated oven at 200 degrees and bake for 25 minutes
25. Time is up
Tips:1. The pastry is very thin this time, so it needs to be refrigerated to harden it.
2. This time the dough used a large package of crisp, and the finished product worked well
