1. The yeast is dissolved with water, added to the flour, add sugar and stir evenly to form a smooth dough, cover it with a damp cloth and ferment to double its size
2. Take out the dough and knead evenly, sprinkle with dry powder to prevent sticking, knead into a strip
3. Divide into noodles of uniform size
4. Prepare the pork filling and adjust the taste in advance
5. Flatten the noodles into a round dough with a thick middle and thin sides, add an appropriate amount of pork filling, and wrap them into a bun
6. Close the mouth downwards and arrange it into a ball shape
7. Do everything and relax for 10 minutes
8. Heat the pan into the salad oil and heat the oil into the steamed bun embryo. Mix 2 teaspoons of cornstarch with appropriate amount of water and mix thoroughly. Fry until the bottom of the bun is shaped, add starch water. The water volume is less than 1/3 of the steamed buns.
9. Cover the pot and fry on low heat for about 10 minutes
10. Fry until the starch water is almost dried and the buns are cooked
11. Add 1 tablespoon of salad oil, sprinkle with chopped green onion, white sesame seeds, fry until the bottom of the bun is crispy and serve
Tips:1. The pork filling is prepared according to your own taste
2. The raw embryos of the wrapped buns relax for 10 minutes and then fry, the skin will be softer
3. Add starch water to make the bottom of the fried buns more crispy
4. Fry over low heat first, then turn to medium heat to fry the bottom crispy, watch carefully to avoid burning.
