1. Knead lard and low-gluten flour evenly into crisp dough, and each knead15g for later use.

2. Take 20 grams of dough and knead it into a round dough, then wrap the pastry in the round dough and knead it into a rectangular dough; Then roll up the dough from bottom to top, open it from the long end, roll it again, and then let it stand and relax for about 15? 20 minutes.

3. Roll the dough made in method 2 into thin dough sheets, each thin dough bag is 20g red bean paste, turn it down into a ball, and let it stand and relax for about 15? 20 minutes.

4. Take a Chinese pot and pour about 1/2 pot of oil, heat the oil pot to the oil temperature of 150℃, put the crispy bread made by the method 4 in the oil pot and fry it for about 7 minutes with low fire until it looks golden and crisp, and then drain the oil.