Spare ingredients: 620g wheat flour, 270g lard, 600g minced pork, water 150ml, ginger 1, shallot 1, 2 tablespoons sesame oil, 2 tablespoons cooking wine, 3 tablespoons soy sauce and 2 tablespoons pepper;

Production process: Step 1, clean the shallots, cut them into sections, put them in water, and knead them into water by hand. Chop pork into a bowl in advance, and add a little filtered onion water several times;

Step 2, add Jiang Mo, cooking wine, sesame oil, soy sauce, pepper, sugar and salt at the same time, stir them evenly in the square direction with chopsticks, cover them with plastic wrap, and put them in the refrigerator for a while;

Step 3, put 340 grams of flour and 120 grams of lard into a bowl, add a little water several times, knead into smooth dough, then mix the remaining flour and lard into crisp dough, and relax for 10 minutes respectively;

Step 4, divide the two kinds of dough into small pieces with equal parts, take one piece of dough with oil skin, roll it into a cake, put it into a cake bag, roll it into a tongue shape by hand, roll it up, roll it flat, roll it into a round cake shape, add pork stuffing, knead it evenly and close the mouth;

Step 5, press into cakes, sprinkle with white sesame seeds, put them in the oven, bake at 180 degrees for 30 minutes, and then take them out.