1. Meat should use fat and lean meat. Nowadays, meat is easy to smell shy. First, blanch the water, then put it in a pot of brine. When the heat is high, make it in low heat for 1 hour, then mix the minimum heat to stew the brine for 1 hour. Turn off the fire and let it cool naturally.
2. Take two equal portions of flour (200g each), one for baking powder, and the other for no use, and knead them into smooth dough respectively, and cover with fresh-keeping film for hair and wake-up noodles. When the fermented dough is twice the size of the dough, both of them are taken out and kneaded into a large dough.
3. After the dough is smooth and there is basically no hole in it, it is divided into small dosage forms. I divided them into 8 pieces, one of which is about 75g. Take a small dosage (cover the rest with a wet cloth) and then rub it into a long strip. As shown in the figure, press the edge slightly to form a spiral.
4. Roll it out a little after flattening, not too thin. Put it into a hot pan and dry it over medium low heat. Turn it upside down on one side until it turns yellow.
5. Use the spoon to hold the meat from the pot to the chopping board. Once it is put down, the meat will be scattered. It doesn't matter. Anyway, it needs to be chopped.
6. We must deal with the meat first. As the saying goes, we can only serve meat with steamed bun, not meat with steamed bun. We need hot steamed bun with meat. As soon as the bun is taken up, it is cut open from the middle with a sharp knife, and a large scoop of meat is put into the bun, and the two hands are gently pinched. The wax juice seeps into the bun, and a small amount of the wax juice oil overflows along the edge of the burnt bun, and then bites it down while it is hot.