1. Mix all the ingredients of the oily skin. Here Xiaopang uses lard. If you don’t like lard, you can use butter instead.
2. Knead into a non-sticky dough, wrap it in plastic wrap, and let it relax for about 30 minutes
3. Now start to make the oil wick. Mix the materials of the oil wick. The oil wick is rubbed like clothes. This affects the shortening effect, so be careful when making it.
4. After kneading, wrap it in plastic wrap and let it relax for 30 minutes
5. Divide the slackened oil core and oil skin into 10 g/part of oil core and 20 g/part of oil skin
6. Oil skin oil core
7. After packing, place it with the mouth facing down, everything is done like this
8. After wrapping, wrap in plastic wrap and let it rest for 15 minutes
9. Divide the minced pork filling into 50g portions, or you can divide it into smaller portions, depending on your preference
10. Take a portion of the wrapped oil core oil skin and roll the dough into a round shape
11. Wrap the minced pork filling
12. After wrapping, squeeze and close the mouth tightly, with the mouth facing down
13. Press down into a pie, put it in the oven, 200 degrees, about 20 minutes (time and temperature are for reference only, according to your own oven)
