Accessories: star anise, cinnamon, Amomum tsaoko, nutmeg, ginger, pepper, dried pepper, fragrant leaves, cooking wine, salt, sugar, water and chopped green pepper.
Practice steps:
1. Wash the pork, put it in a pot, pour clear water on the surface of the ingredients, add ginger slices, pepper and all cooking wine, and bring to a boil. After boiling, skim off the floating foam, continue to cook for 3 minutes, then take it out and wash the floating foam on the surface with clear water;
2. Heat the pot, add sugar and a little water to stir the sugar to melt, add hot water to cook until the big bubbles turn into small bubbles and melt into sugar color;
3. Put the scalded pork into a clean pot, add enough water to boil it with high fire, add the old marinade, salt, ginger, sugar and all seasonings, stir well, simmer for about 2 hours, and then turn off the fire for 2 hours;
4. After cooling, take it out and chop it, and mix well with green pepper. After yeast is dissolved in water, it will ferment with flour to make a slightly soft dough twice the size, divide it into four equal parts and brush it with a layer of pastry;
5. Fold up and down and pinch the opening edge. Turn 90 degrees, and then roll out to brush oil. Fold up and down, rotate 90 degrees, pinch the edge of the opening and roll it out.