Preserved Mustard Greens and Pork Guokui

g of all-purpose flour, 6g of salt, 380ml of 70-degree hot water, mix evenly with a bread machine to form a smooth dough, seal and rest for one and a half class hours.

Grind 28 parts of lean-to-fat ratio hind leg meat, add 100g of soaked dried preserved mustard greens (about 85g before soaking, must be chopped very finely), add 3g salt, 1g Sichuan pepper powder, 1g five-spice powder, 6g light soy sauce, 3g dark soy sauce, and a handful of chopped green onions for flavor, mix evenly and set aside.

g of all-purpose flour, 2g of salt, 2g of Sichuan pepper powder, 2g of Sichuan pepper powder, add 30g of heated oil, pour in and mix evenly, set the prepared oily dough aside.

After the noodles have relaxed, divide them into portions of about 60g each. Roll each portion into a long strip, brush a layer of oil pastry on it, roll it up, pinch the ends tightly to prevent the pastry from leaking, and flatten it vertically. After all are wrapped, take the first wrapped one, roll it into a round piece, place the filling on it, and wrap it up like making a bun.

After all are wrapped, take the first wrapped one and roll it out, making it bigger and thinner until you can see the filling inside. Preheat the oven to 220 degrees in advance.

Roll it up with a rolling pin, place it on a baking tray lined with parchment paper, sprinkle a layer of white sesame seeds for extra flavor, and bake in the oven at 220 degrees for 12 minutes.

It's roasted.