pan-fried bun stuffed with

1

Prepared materials.

2

Wash the meat slices and place them in a boiling water pot to cook.

3

Chop the cooked meat slices, put them into a pan, boil them, and put them in the refrigerator to freeze into jelly for later use.

4

Add chopped green onion, salt, sugar, ginger powder, pepper powder, soy sauce, chicken essence, sesame oil, onion ginger water and jelly to the pork filling.

5

Stir well and set aside.

6

Melt the yeast in warm water, slowly drizzle it into the flour and stir constantly with chopsticks.

7

Rub it into "three lights".

8

Cover with plastic wrap and ferment until it reaches 2 times the size, take it out, then exhaust and rub.

9

Rub into long strips.

10

Divide into extrusions, roll into thin dough sheets in the middle and back, and wrap in the stuffing.

11

Grease the non-stick pan with oil, add the pan pan into the blank, sprinkle with black sesame seeds, and simmer for 10 minutes.

12

Heat and fry for 2 minutes. Add two-thirds of the cold water heat that covers the fried buns and simmer until.

13

Cover and simmer until the water dries.

14

Pour in the right amount of sesame oil and simmer again for 2 minutes.

The dough should be moderately soft and soft. 1. The meat filling should be made of fat and lean pork to taste better. 2 Add the onion and ginger water in the meat filling little by little, and stir while adding until the soup is completely absorbed by the meat filling. Only then can the meat filling taste be tender and juicy. 3. How to make jelly, jelly is a jelly made by boiling pork skin with water. It uses fresh pork skin, shaved, put it into a boiling water pot, stretch it out, and dump the sewage. Put the meat skin into the original vortex, add water to 3 - 4 times that of the meat skin, place it on a strong heat to boil, transfer to a low heat to simmer until crisp, chop (or use a meat grinder to grind), and return to the original pot. When boiling over strong heat until it melts into thick milk, pour it into the container, filter off the residue, cool it, and place it in the refrigerator to freeze (you can also freeze naturally in winter). 4 The thickness of the jelly should be appropriate. It is too thick and greasy to the mouth, and too thin to freeze. Generally, about 500 grams of meat skin can be added to make about 1500 grams of jelly.