1. Prepare pastry noodles: take a container and weigh 120 grams of flour, add lard to the flour little by little, add 55 grams of lard to form a smooth pastry, relax for a while.
2. Prepare water and oil noodles: Take a small bowl and put 200 grams of flour into the flour. First add 75 grams of lard to the flour. After mixing well, add water to make a smooth water and oil noodles. Wrap the plastic wrap and relax for 40 minutes. .
3. Divide the water-oil noodles and the shortbread noodles into equal parts.
4. Roll the water and oil skin dough into a dough, put on the shortbread dough, and wrap it into a round dough.
5. Roll out the wrapped round dough, roll it out and roll it up from one end to the other.
6. After the dough is rolled up, let it rest for 10 minutes.
7. Roll out the dough again and roll it up again.
8. Relax for 10 minutes until the dough is finished.
9. Prepare the filling: Add cooking wine, light soy sauce, ginger, sugar, pepper powder, edible oil and mix evenly (do not put salt in the meat filling).
10. Chop the bagged mustard shreds.
11. Put the chopped mustard tuber into the meat and mix well.
12. Take a dough, fold the two ends in half and roll it into a dough, put in the stuffing, wrap it up and put it in a baking pan with the seal facing down.
13. Take the seal and put it on the shortbread.
14. After the oven is preheated, heat up and down at 160 degrees for 20 to 25 minutes, and then just paint.
