1. Add the flour to the yeast and proof it evenly. Just poke a hole with your finger and do not retract. It is ready to proof.
2. After the dough has been vented, it is divided into uniform small doses.
3. Roll out the small dose and fold it in half.
4. Fold it in half and roll it up from one end.
5. After the roll is finished, stand up the small jelly and press it flat, and roll it into a small cake.
6. Do it in turn.
7. Put a little oil in a flat-bottomed non-stick pan, put it in the cake base and bake it over low heat.
8. Turn it over after coloring, it is best to operate when the pie is bulging and the meat is sandwiched.
9. Put both sides in the oven at 150 degrees and bake for 5 minutes
10. After baking, take out the dough.
11. Braised pork and green peppers, braised pork method: After blanching pork belly, add pepper aniseed, green onion and ginger slices, salt cooking wine, light soy sauce, dark soy sauce, salt, boiled over high heat and marinate for 2 hours until the meat is crispy. This time I used stewed ribs, lean meat removed from the ribs.
12. Mince the braised pork with green pepper.
13. The cake is cut in the middle, and the bottom is not cut into sections. Add a piece of lettuce, sandwich the chopped meat, and add a small amount of braised broth.
14. Finished picture.
15. Finished picture.
