1, the method of braised pork rolls: add boiling water to flour and mix into catkins. Add appropriate amount of cold water to synthesize dough, add corn oil, knead into smooth dough, and wake for half an hour. Divide into two parts, squash them separately, and brush one side with thin oil. Stick the other piece on the oiled surface and roll it thin, about 2MM. Brush the pan with thin oil, put the cake under it, fry it over low heat, and then turn it over, and the bread part of the braised pork roll is finished.

2. Preservation method: If you want to keep the unfinished braised pork rolls overnight, be sure to put them in the refrigerator. If you want to keep the braised pork rolls overnight, first seal them with fresh-keeping bags or plastic wrap or boxes, and then heat them for a while when you take them out the next day, and then eat them when they are completely hot to avoid diarrhea. Not cost-effective.