Chives How to make a box

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  1. Peel the raw pork and cut it into diced rice grains with a knife.Wash the leeks and cut them into small pieces.Put the ladle on the fire, add pepper oil, when the oil is hot, first add the pork and minced ginger and stir-fry the stuffed pork until it turns white, then add soy sauce, MSG, stir-fry, take out the ladle and put it into a basin Add the leeks and mix well to form a filling.

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  2. Divide the white flour into two portions of 325g and 175g.Pour the extra portion into the basin first, add 75g of cooked lard, knead evenly, and then pour in warm water (while pouring the water Stir) to pick up the tassels, knead and tie them until smooth, and make a leather dough.Then mix 175 grams of flour and 75 grams of cooked lard and knead into crispy dough.

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  3. Roll the two types of dough into long strips and cut them into the same number of 5 pieces.Press the dough into a round shape, wrap it in the pastry dough, and flatten it with your hands.Use a rolling pin to roll it into a rectangular shape in one direction, then roll it up and flatten it with your hands, and then roll it out.Repeat the rolling process twice, and finally roll it into a 6 cm long roll.Use a knife to cut it into two equal sections in the middle, with the knife pointed towards the end.Next, stand it up on the table and flatten it with your hands into two patterned discs about 8 cm in diameter.Then wrap the made stuffing into the middle of the round piece, then fold the edges in half with your hands to form a crescent shape, then shape the edges into lace and bake in the oven over low heat for a few minutes.