1. Fresh salted duck eggs shelled.
2. Spray the white wine into the middle of the oven and heat up and down at 150° for eight minutes.
3. Wrap with bean paste filling.
4. Mix the oily crust and shortcrusted dough separately for 15 minutes.
5. Divide equally into five equal parts.
6. Wrap the oil skin with shortbread and close it.
7. Roll out into a tongue-like shape with the mouth facing upwards.
8. Roll up from top to bottom.
9. All are done, cover with plastic wrap and relax for 15 minutes.
10. Roll it again into a long tongue-like roll.
11. Do it all and relax again for 15 minutes.
12. Cut into two equal parts from the middle.
13. Roll out the cut surface into a round pie and wrap it with fillings.
14. Close the mouth and put it in the baking tray.
15. Put it into the middle layer of the preheated oven and heat it up and down at 170° for 25 minutes.
16. The layers are distinct and the colors are beautiful.
17. Finished picture.
