Cooking Steps

1. 

   Step1:There is no patting for mincing. The dough is good with warm water (it must be soft). Chop mushrooms, onions, pork and agaric.

2. 

   Step2:Soak the green ginger and pepper in hot water for 15 minutes. Mix the meat filling, mushrooms, fungus, scallion with sesame oil, salt and soy sauce in one direction. Stir in the same direction and pour some ginger water in a small amount.

3. 

   Step3:Stir until the meat is sticky.

4. 

   Step4:Pastry. Add flour to the oi

5. 

   Step5:Mix well. No granule

6. 

   Step6:Roll the surface thin. Spread the pastry on the surface.

7. 

   Step7:Spread evenl

8. 

   Step8:Spread the pastry evenly on the dough. Be sure to spread it evenly. Then roll it up. The more layers you roll. The more layers you bake.

9. 

   Step9:Divide the good flour into small parts. First, hold the cut with your hands. Fold the two cuts in half. Then squeeze the dough into thin packages of meat stuffing. Wrap it up like a bun. When wrapping, put the cut part under the meat stuffing to look good

10. 

    Step10:Wrap them all and press them with your hands. Wake up for 5 minutes. Sprinkle sesame seeds. Bake for 25 minutes at 185 ° on the bottom of the oven. If not, change to 250 ° on the top for 3 minute

11. 

    Step11:The finished product is very crispy. The meat inside is very fresh. It has the flavor of shiitake mushroom and the crispy mouth of agaric. The meat is delicious but the fiber of the meat is not available.

12. 

    Step12:Crumblin