1. 35g mustard tuber cut into small cubes. Cut 100g pork into shreds or small pieces, add two slices of shredded ginger, a teaspoon of soy sauce, a teaspoon of cooking wine, add a little pepper, a little 13 fragrant, and a little chili noodles. Grab and mix well with your hands.
2. Pick out the marinated meat and remove the ginger shreds and diced mustard and stir evenly.
3. Add 1 gram of salt, 8 grams of sugar, and 35 grams of lard to 120 grams of plain flour. Blanch the noodles with 85 degrees of boiling water.
4. Knead smoothly, cover with plastic wrap to save surface for half an hour, and the water and oily skin is ready.
5. 70 grams of plain flour is added with 35 grams of lard to make a shortbread.
6. Divide the water and oil skin dough into 10 uniform doses. Reminder: After all is done, do the next step. Cover with plastic wrap in time to prevent drying out during the entire process.
7. The pastry dough is also divided into ten portions. Reminder: After all is done, do the next step. Cover with plastic wrap in time to prevent drying out during the entire process.
8. Take a portion of the water and oily skin dough and flatten it,
9. Pack a shortbread.
10. Tighten it with a tiger's mouth, and be sure to tighten it so as not to leak the shortbread.
11. After rolling it out, roll it up, finish it all, and then start the next step.
12. Roll out the first-rolled agent, the interface upwards, roll it up to the left hand side, and put it under the plastic wrap.
13. Fold the two ends in half and roll them into a round piece.
14. Pack stuffing and tighten the mouth tightly.
15. The closing is neatly arranged downwards. All finished surfaces can be printed with food coloring or decorated with red dots on the head of chopsticks.
16. Heat the oven up and down at 200 degrees, middle level, and bake for 30 minutes.
17. The skin is crispy, layered well, and the meat filling is salty and fresh.
