1. Half a pineapple that has been soaked in salt water.
2. Cut the pineapple into small dices.
3. Put the pineapple in the wok and add the right amount of sugar and butter.
4. Fry until tender.
5. Finally, add some water starch and pour it into the pot to let the pineapple clump together. I use corn starch here, but other starches are fine.
6. The pineapple stuffing is fried and set aside.
7. Prepare two hand-grabbing pie crusts and stack them on top of each other.
8. Roll it twice with a rolling pin to merge the two pieces of dough.
9. Remove the irregular edges.
10. Divide one into two, so you can make two, if you want to make a smaller one, you can divide into four.
11. Move the dough to the baking tray and put the pineapple filling in the middle.
12. Press the edge again with a fork to seal.
13. Brush a layer of whole egg liquid on the surface, so that the color will look better.
14. If you are in a good mood, you can cut two cuts on the surface with a knife.
15. Put it in the oven that has been preheated 10 minutes in advance, and the reference temperature is given below. PS: If there is no oven, it can be used for frying.
16. After roasting, let it cool slightly before eating, otherwise it will burn your mouth easily.
17. Four-Four-Four is super simple, it looks very crispy already! (More food making VX search: drink notes)
