1. First, make the meat filling, puree the pork and add the green onion and ginger water in portions and stir clockwise.
2. Pour in chopped shallots and various seasonings.
3. After stirring, put it in the refrigerator for more than two hours.
4. The water and oily skin and the shortbread materials are mixed evenly and put into a fresh-keeping bag and placed in the refrigerator for one hour.
5. The state of the water and oily skin is the way the dough can be pulled out of the film.
6. Divide the water, oily skin and shortbread into 15 equal parts, cover with plastic wrap and relax for 15 minutes.
7. Directly press the water and oil skin into a round shape and pack it into the shortbread.
8. Pinch the cuff tightly.
9. Cover with plastic wrap and let it rest for 15 minutes.
10. Take a portion and roll it up into a beef tongue shape.
11. Roll up from bottom to top, continue to cover with plastic wrap and relax for 15 minutes.
12. Roll it out again into a bar.
13. Roll up from the bottom up, cover and relax for 15 minutes.
14. Take out the loose dough and press both sides toward the middle.
15. Roll out into a thick skin with a thin edge in the middle.
16. Pack the right amount of minced meat.
17. Pinch tightly at the opening, and place the opening equally spaced downwards into the baking tray.
18. The pattern with a seal.
19. Preheat the oven to 150 degrees, put it in the baking tray, bake the upper and lower fire for 30 minutes, and then take it out immediately.
20. Finished picture
21. Finished picture
22. Finished picture
23. Finished picture
