1. Buy back ready-made pork puree
2. Add cooking wine, light soy sauce, dark soy sauce, salt, sugar, sesame oil, chicken powder and green onion ginger water, mix well
3. First make water and oil skin: put flour, powdered sugar, lard, and warm water into the bucket of the bread machine, activate the kneading function, and knead the dough until it becomes gluten.
4. Put it in a fresh-keeping bag and relax for a while
5. Divide the water and oil into 10 equal parts, and cover with plastic wrap every time
6. Make pastry: add flour and lard and mix well
7. And into shortbread dough
8. The shortbread is also divided into 10 equal parts, each time you have to cover it with plastic wrap
9. Take 1 water oil skin, squeeze, and roll it to wrap the pastry dough
10. Slowly tighten the mouth and cover with plastic wrap to relax for a while
11. Take 1 dough and roll it into a beef tongue shape
12. Roll it up, close it up, cover with plastic wrap and let it relax for 20 minutes
13. After relaxing, take a portion, close it up, and roll it out with a rolling pin
14. Roll up, cover with plastic wrap and let relax for 20 minutes
15. Take a relaxed roll and move the 2 heads closer to the middle
16. Use a rolling pin to squeeze and roll out, wrap the prepared meat
17. Close your mouth slowly, be sure to squeeze tightly
18. Close the mouth down and place it on the baking tray. I also printed a stamp in red. This step can be omitted.
19. I first bake it on both sides with an electric baking pan until golden brown
20. Put it in the preheated oven and bake at 180 degrees for about 20 minutes.
Tips:It can be baked in an electric baking pan or baked in an electric oven.
