1. 1. First, make the meat filling, mash the pork into a puree, add scallion and ginger water, stir clockwise.
2. 2. Pour in chopped shallots and various seasonings.
3. 3. After stirring, put it in the refrigerator for more than two hours.
4. 4. Mix the water, oily skin and shortcrust materials separately and put them in a fresh-keeping bag and put them in the refrigerator for one hour.
5. 5. The state of the water and oil skin is the way the dough can pull out the film.
6. 6. Divide the water, oily skin and shortbread into 15 equal parts, cover with plastic wrap and relax for 15 minutes.
7. 7. Press the water and oil skin directly into a circle and pack it into the shortbread.
8. 8. Pinch the cuff tightly.
9. 9. Cover with plastic wrap and let it rest for 15 minutes.
10. 10. Take a portion and roll it into a beef tongue shape with the mouth facing upwards.
11. 11. Roll up from bottom to top, continue to cover with plastic wrap and relax for 15 minutes.
12. 12. Roll it out again into a bar.
13. 13. Roll up from bottom to top, cover and relax for 15 minutes.
14. 14. Take out the loose dough and press the two sides toward the middle.
15. 15. Roll into a thick skin with a thin edge in the middle.
16. 16. Pack the right amount of meat filling.
17. 17. Tighten the closing point, and place it into the bakeware at equal distances downwards.
18. 18. The pattern with the seal.
19. 19. After preheating the oven to 150 degrees, put it into the baking tray, and bake the lower layer in the upper and lower fire for 30 minutes and then take it out immediately.
