Cooking Steps

1. 

   Step1:Add salt, soy sauce, soy sauce, sugar, ginger water, white wine, white pepper and other seasonings to the prepared minced meat. Mix well with chopsticks in one direction. Stir until there is no meat filling to lock all the water. It is basically vigorous. It's sticky and doesn't spread. Cover the stuffing with plastic wrap. Set aside. It can be made one night in advance, refrigerated and preserved. The taste is better.

2. 

   Step2:Prepare the required materials.

3. 

   Step3:First make the oil skin part - pour the flour into the kneading pad (or directly on the table). Make a nest in the middle. Pour the lard and maltose into the nest. Pour in half of the boiling water. Melt the lard and maltose a little. Then pour in the rest. Knead with a scraper to make a smooth dough. Cover with plastic wrap and let it relax. Don't worry. It won't be very hot. It's also very good to knead. If it's not smooth at one time, put it on one side and relax for 510 minutes. Then knead it. It will be smooth soon. Just rub it smooth. No need to leave the film.

4. 

   Step4:The next step is making pastry. Pour the flour from the pastry into the kneading pad. Make a nest in the middle. Add the lard from the pastry and knead it into a smooth dough. Let it go. It's very, very easy to knead. It can be done in a minute or two.

5. 

   Step5:This is the flaccid oil skin and pastry. It's about as smooth as this.

6. 

   Step6:Roll the dough into a circle. It's not too big. After rolling out, wrap the pastry and tighten it.

7. 

   Step7:Close your mouth down. Use a rolling pin to gently roll the dough open. Roll it into a rectangle. Move slowly and gently. The dough is very soft. You treat her gently. She will be very good.

8. 

   Step8:Fold it up. Fold it up. That is, triple fold. Then cover with plastic wrap. Relax for 10 minutes.

9. 

   Step9:No turning angle. Then gently roll it into a larger rectangle. Roll it up from top to bottom. In a long strip.

10. 

    Step10:Cut into equal sized preparations. (see the section below. That's the layer after that.).

11. 

    Step11:Take a small dosage, press it down with the palm of your hand, roll it open with the help of a rolling pin, and wrap the filling.

12. 

    Step12:It can be like wrapping a bun. Be sure to tighten your mouth.

13. 

    Step13:It's delicious to make Wuren stuffing. It's the same for the front leather. Divide the Wuren stuffing and wrap it into the leather.

14. 

    Step14:Oven preheat 2