Cooking Steps

1. 

   Step1:Prepare the materials. (meat stuffing material - 240g pork mince; 25g mustard; 8g cooking wine; 5g raw soy sauce; 15g scallion & Ginger mince; a little pepper noodles; a little salt; a little monosodium glutamate; 5g sesame oil; 10g salad oil) put the meat stuffing material into the bowl. Stir clockwise and reserve.

2. 

   Step2:Water and oil skin - mix the ordinary flour and sugar in the basin.

3. 

   Step3:Add water and corn oil.

4. 

   Step4:Knead into a smooth dough. Cover with plastic wrap and wake up for 2030 minutes.

5. 

   Step5:Pastry - mix the pastry ingredients in a bowl.

6. 

   Step6:The dough is divided into 12 parts on average after waking up twenty-one point five G / serve. The pastry is divided into 12 portions on average. 13g / portion. The dough should be covered with plastic film all the wa

7. 

   Step7:The pastry is wrapped in the tarpaulin. Close up and squeeze tightly.

8. 

   Step8:Pack all 12. Relax for 10 minutes.

9. 

   Step9:Roll the dough into a tongue shape. Don't roll it too long for the first time.

10. 

    Step10:Then roll up from top to bottom.

11. 

    Step11:After all the rolls are done, relax for 10 minutes.

12. 

    Step12:The second rolling is in the shape of a cow tongue. The length is about 20cm.

13. 

    Step13:It's also about rolling and relaxing for 10 minutes.

14. 

    Step14:Take a dough. Press your thumb in the middl

15. 

    Step15:Both sides close to the middle and press flat. Roll it out with a rolling pin.

16. 

    Step16:Put in 25 grams of meat. Pack it. Tighten the mouth.

17. 

    Step17:Wrap it and press it flat. Put it into a 12 inch shallow baking tray in Yangchen. You can dip the chopstick head with some pigment or red koji powder and water to point the pattern on it. Preheat the oven at 180 ℃ for 10 minutes. Bake in the middle and lower layers for 2530 minutes.

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin