Take 150 g of oil-crisp dough, roll and fold into a ball, then flatten into a cake.
Next, mix 25 g each of pine nuts, melon seeds, and almonds, 100 g each of red date paste and lard, and 50 g of rock sugar into a smooth filling.
Finally, wrap the filling in the dough to form a cake. Steam over medium heat until the outer layer softens, then transfer to an oven and bake until the crust turns flaky. Let it cool before serving.