Meat fire

Water surface and oil surface and skin; Diced pork is stuffed with seasoning. Wrap it into chess pieces and bake it. Small and golden, crisp and salty. Practice: 1. Add a little salt to the flour, mix well, pour 100 grams of water and knead into a uniform dough. 2. Pour another 30 grams of water into a small bowl, dip your hand in the water's edge and "tie" the dough until the dough absorbs all the 30 grams of water, slightly round the dough, and cover it with plastic wrap for 1 hour. 3. Mix 10 grams of flour and 10 grams of oil to form "pastry". 4. Take out the baked dough, gently roll it into a rectangle, evenly brush it with a layer of pastry and roll it up. 5, evenly pull (or cut) into 5 small doses, and simmer for 5 minutes. 6. Take a small dose, open the long strip, put the convergent face up, brush a layer of pastry, fold it three times, and pinch it tightly. 7. Turn the dough blank 90 degrees, roll the first half forward, brush with a layer of pastry, fold it down, and pinch it tightly. 8. Turn over, then roll the first half forward, brush a layer of pastry, fold it down, pinch it tightly, gently and evenly roll it out and thin it into a rectangular cake blank. 9. Finish other flour products one after another. Preheat the oven at 190 degrees. 10. Heat the pan, pour in a proper amount of oil, turn it on, put the cake blank in, fry it on low fire until it is even and light yellow on both sides, then take it out of the pan when it bulges, put it on a baking tray covered with tin foil, and bake it in the oven for 10 minutes at 190 degrees until the cake blank bulges again. 11. Cut the cake horizontally from the middle while it is hot. Mix and chop the meat with good sauce (or good halogen) and green pepper and stuff it into the cake.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)