1. Stuffing: Add the raw materials in the auxiliary materials to the meat stuffing and mix well.
2. Shortbread: 130g flour, add 60g lard and mix well. Oil skin: 200g flour, 60g corn oil, 80g water, mix well, cover with plastic wrap and relax for 20 minutes.
3. Divide 16 portions of the waking up oily skin and shortbread into 16 portions.
4. Take a portion of the oil skin and press it into a portion of the shortbread.
5. Close the mouth and wrap it up and cover it with plastic wrap and let it stand for 15 minutes.
6. The round shape is rolled into a beef tongue shape.
7. Roll up the lid and let it stand for 15 minutes.
8. Then awake the dough and roll it upright into a round shape, as long as possible.
9. Roll up the lid and let it stand.
10. Take a copy and press both ends to the middle.
11. Wrap meat in.
12. Put it into the baking tray with the mouth down and press lightly.
13. Bake in the middle layer at 190 degrees for 30 minutes.
14. It's baked.
15. Fragrant and crispy.
16. Finished product
17. Finished product
