300g of pork belly with skin, 20g of rock sugar, 4 slices of ginger, 2 short slices of onion, 3 tbsps of cooking wine, 2 tbsps of soy sauce, 4 tbsps of soy sauce, 2 slices of cinnamon star anise, 2 slices of fragrant leaves, a little fennel, appropriate amount of pepper, appropriate amount of salt, 360g of coriander, half an onion, 3 pieces of medium-gluten flour with pepper, and dry yeast 1 60.

Exercise:

1. Wash pork belly, blanch it with boiling water to remove blood foam, and wash it for later use.

2. Put the blanched pork belly, rock sugar, ginger, onion, cooking wine, soy sauce, cinnamon, star anise, fragrant leaves, fennel, pepper and appropriate amount of salt into the pot, pour in appropriate amount of hot water, and simmer for about 2 hours after the fire is boiled.

3. Wash coriander, onion and pepper and cut into pieces for later use.

4. Take out the cooked pork belly and cut it into minced meat with a knife. Add coriander powder, onion powder and pepper powder, then add a little cooked gravy and stir well to make the filling.

5. First put 300g flour and baking powder into the pot, add a little warm water and stir until the yeast melts, pour the yeast water and the rest warm water into the flour, knead it into a smooth dough after stirring, cover it with plastic wrap and put it in a warm place for fermentation for about 40 minutes until the dough is twice as big.

6. Add the remaining flour into the dough, knead it evenly, stir it for 10 minute, divide it into 8 equal parts, roll it into small cakes, and let it stand for 10 minute.

7. After the pan is heated without oil, put the biscuit embryo into the pan, fry it until both sides are slightly yellow, cut it from the edge with a knife, and fill it with pork belly stuffing.