There is a small bowl with 750 grams of old gravy in front of the pig with skin.

200g medium gluten flour and150g water.

2 grams of yeast, low-gluten flour 10 gram.

Salad oil 10g

condiments

An octagonal and a cinnamon.

One tsaoko, one nutmeg.

Ginger, a slice of pepper, 20 capsules.

20 dried peppers and 3 fragrant leaves.

Cooking wine 15ml salt 3g.

50 grams of sugar and appropriate amount of water.

Shredded green and red peppers.

Steps of roasting braised pork crispy skin

1. Wash the pork and put it in the pot.

2. Pour clear water on the surface of the ingredients, add half ginger slices, half pepper and all cooking wine to boil.

3. After boiling, skim off the floating foam, continue to cook for 3 minutes, then remove it, and rinse the floating foam on the surface with clear water. Pour the water out of the pot.

4. Heat the pot and add sugar and a little water.

5. Keep stirring until the sugar melts and turns brown-red.

6. When the big bubble turns into a small bubble, immediately add hot water and cook until it melts into a sugar color.

7. Put the scalded pork into a clean pot, add enough water (not over the surface of the ingredients), bring it to a boil over high fire, add the old marinade, salt, ginger, sugar and all seasonings, stir well, cover it with low fire and stew for about 2 hours, then turn off the fire for 2 hours.

8. After cooling, take it out and chop it, mix it well with chopped green pepper, and put it into the fire when eating.

9. Yeast dissolves in water and forms a slightly soft dough with flour.

10. Ferment to twice the size.

1 1. Exhaust, evenly divided into four parts.

12. Knead well, cover Wembley and wake up for 20 minutes.

13. Take one copy and roll it into an oval line.

14. Brush a layer of cake.

15. Fold up and down and pinch the edge of the opening. Turn it 90 degrees, then roll it open and brush it with pastry.

16. Fold it up and down three times, rotate it 90 degrees, hold the edge of the opening and roll it open. The other three groups are the same as above.

17. Preheat the oven to 220 degrees. Preheat the slate for 30-40 minutes, and then bake it on the fire with baking paper 10- 15 minutes.