Fresh, Fragrant, Savory Ice Crystal Fennel Fried Pork Bun
1.
Chop pork mince.
2.
Add pepper, salt, oyster sauce, the flavor is very fresh, and the cooking wine is whipped in one direction. The cooking wine is added in portions.
3.
Add chopped green onion and ginger and mix well.
4.
Clean the picked fennel.
5.
Put on the cage to control the water.
6.
Cut into small pieces for later use.
7.
Put the fennel on the pork and add 30 grams of peanut oil to lock in the moisture before mixing.
8.
Add chicken essence and sesame oil to taste, and the filling can smell the fennel fragrance.
9.
The medium flour is mixed with warm water yeast mixture to form a dough, covered with plastic wrap and fermented for later use.
10.
The dough is formed into a cylinder, and the slices are pressed down and rolled into a round bun with a thick middle and thin edges.
11.
Put the fennel and pork filling on the dough and squeeze it into a bulging bun with both hands.
12.
Put the wrapped buns on the drawer.
13.
Put a thin layer of oil on the bottom of the non-stick pan and put it in the buns.
14.
Mix a bowl of batter with 2 grams of flour and 2 grams of cornstarch.
15.
Fry the buns on a low fire for 30 seconds, pour the batter, cover and fry for 11 minutes and they will be cooked.
16.
There are yellow ice crystals on the edge of the fried buns and they are separated from the non-stick pan and the buns are cooked.
17.
Inverted in the plate, the bottom is golden yellow, which is good for appetite.
18.
Take a bite, the deliciousness of the fennel pork blends with the juice and the crispy bottom, so delicious!
Tips:
1. Put the spring fennel tenderly in a pot, first add peanut oil to lock the moisture, then mix well with the pork.
2. Put the buns in a non-stick pan coated with a thin layer of oil and fry them on a low fire and then pour them with water. Cover the whole process and fry them on a low fire until they are cooked.
