1. Ingredients map
2. Cut the pork belly into small pieces
3. Marinate with salt, light soy sauce, cooking wine, pepper, and ginger for 20 minutes
4. 200 grams of flour, first blanch 100 grams of flour with boiling water and mix evenly
5. Stir it up with boiling water
6. Add the remaining 100 grams of flour and yeast powder
7. Add cold water to make a smooth dough for 10 minutes
8. The soaked plum vegetables are squeezed out of water and chopped
9. Pour the cut plums into the meat, add some sesame oil, and mix well.
10. Knead the dough
11. Divide into small portions, roll them into thin noodles around the middle and then wrap them with a proper amount of plum meat filling
12. Squeeze
13. Put the mouth down and make a total of 8
14. Brush a layer of diluted maltose water
15. Put it in the preheated oven at 200 degrees for 30 minutes
16. Baked
17. The tender and juicy plum chopped pork filling in the toasted crunchy skin is really delicious
Tips:The dough should be kneaded thoroughly and knead until the surface is smooth and not sticky; the outer skin baked by brushing a layer of maltose water is crispy, if not, brush a layer of vegetable oil
