Cooking Steps

1. 

   Step1:Wash the beef tendon and put it into the pressure cooker. Then add 2 tablespoons of poached organic miso, 1 tablespoon of soy sauce and proper amount of water. Select stew. After the procedure, pour the meat and soup into the iron cooker. Open the lid and cook until the juice is about to be collected, add 3 large pieces of old ice sugar and boil until the juice is collected. Cut the sauce beef into small strips for standb

2. 

   Step2:The dough material is kneaded with oil method until it is expanded and then put into the refrigerator to freeze for 30 minutes

3. 

   Step3:Tap the yellow color and turn it into a square shape for cold storage

4. 

   Step4:The butter is wrapped in the dough by cross wrapping

5. 

   Step5:Roll the dough into a rectangle

6. 

   Step6:30% off for one time

7. 

   Step7:Repeat steps 7 and 8 for 3 times and 3 fold; put the dough in the refrigerator and refrigerate for 20 minutes

8. 

   Step8:Take out the dough and roll it into a rectangle to remove the irregular corners; cut the dough into 3cm wide strips with a knife

9. 

   Step9:Spread shredded beef and cheese on the dough

10. 

    Step10:The dough is rolled up and closed tightly

11. 

    Step11:The dough is fermented twice to twice the size

12. 

    Step12:Preheat the oven for 220 °. Heat up and down the middle layer for 15 minutes.