1. Knead the dough: 250 grams of ordinary flour, 160 ml of warm water, first use chopsticks to knead the dough, and then knead the dough into a smooth dough, let it rest for more than half an hour
2. Boil lard: Heat oil in a pot, add fat pork, torture until lard comes out, turn off the heat, pour out the lard and let cool for later use
3. Stuffing: chopped green onion, chopped green onion, minced pork belly, put in a bowl, add appropriate amount of light soy sauce, fine salt and chicken powder, mix well
4. Adjust the shortening: add 5 grams of fine salt to 25 grams of plain flour, then pour in 50 grams of cooked lard, stir well and set aside (the preparation is complete, if you don’t put minced meat, step 3 is easier, just cut the chopped green onion All right)
5. Divide the awake dough into 8 small portions, and spread some vegetable oil on the outside of each portion
6. The surface of the chopping board is also coated with a thin layer of oil, it is not easy to stick when rolling out the dough, take a dough and roll it into a thin sheet
7. Use a brush to apply a layer of ghee on the dough
8. Then spread a layer of minced meat and chopped green onion
9. Roll up from bottom to top, then roll from left to right
10. Make each dough one by one and let it rest for 15 minutes
11. Heat oil in the pan, I use an electric baking pan, flatten the dough with my hands and put it in
12. Fry on both sides, ready
