1. Prepared oil (add star anise, cinnamon, bay leaf, grass fruit, white pepper, etc.) and scallion ginger in the salad oil
2. Add raw oil, dark soy sauce, oyster sauce, white pepper, sugar, salt, chicken powder to the pork puree, mix well
3. Add appropriate amount of green onion and ginger water, add in portions and mix well
4. Then add a proper amount of thick soup and water, mix well
5. Add appropriate amount of chopped green onion and mix well
6. Add some homemade crab noodles to the prepared pork filling
7. Mix well in one direction and put it in the refrigerator for later use
8. 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
9. Make shortbread: add low flour and lard
10. Mix well, the pastry is thinner this time, so be sure to put it in the refrigerator
11. 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
12. Take out the water and oily crust dough and roll it out
13. Put the shortbread dough in the middle and wrap it up
14. Roll it out into a rectangle and fold it in 3 folds
15. Roll again into a rectangle
16. Another 40% off
17. Finally roll it into a big rectangle
18. Slowly roll up after spraying some water on the surface
19. Divide into 10 equal parts and relax for a while
20. Take a potion, roll it into a round piece, add a proper amount of crabmeat and fresh meat filling
21. Slowly close your mouth tightly
22. Arrange on the baking sheet, 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
26. carry out
27. Began to eat
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
