1. Put all the ingredients of the oil skin in the ingredients together. Make it into a dough, knead it for a while
2. Put the ingredients of the shortbread together in the ingredients
3. Mustard and meat ready
4. Normal cooking operation, cut the meat into thin strips and fry until it is served.
5. Chop mustard a few times with a knife
6. Mustard and shredded pork, mix well
7. Both oil skin and shortbread are divided into 9 uniform ground agents. Do all the ingredients in a small package
8. The prepared agent is rolled into bread, such as shredded pork with mustard
9. Wrap it and squeeze it and put it in the baking tray.
10. Into the oven, 190 degrees, 20 minutes
Tips:The method of small pastry is to wrap the pastry with oily skin, roll it out, roll it up, and roll it up again. You can do it twice or three times.
When frying the meat, it is just like normal cooking, but be careful not to add too much salt. The mustard tuber itself is salty.
Preheat the oven in advance.
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