Fresh Meat Fried Buns
1.
Put water, flour, sugar, salt, yeast, salad oil into the bread machine
2.
Select the Imix program to knead the dough
3.
Knead until the surface is smooth, put it in the plastic wrap of the container lid for a fermentation
4.
Start to prepare the filling, chop the shallots and ginger into minced pieces, freeze the pig skin and cut into small dices, leave a little green onion leaves for use
5.
Pork stuffing with cooking wine, oyster sauce, light soy sauce, chopped green onion and ginger, mix well
6.
Add salt, monosodium glutamate, thirteen incense, chicken essence and mix well, add salad oil and mix well
7.
Put the pig skin jelly in
8.
Mix well and the filling is ready
9.
The dough has doubled its size, and you can see the cellulite when you pull it apart
10.
Repeatedly knead until smooth
11.
Divide into equal size doses and squash
12.
Roll out into a thick sun skin in the middle and thin on the sides, and put in the stuffing
13.
Shaped into a bun shape
14.
Add salad oil to the pot until it reaches the bottom of the pot, put the buns in the pot with the mouth facing down
15.
Fry on medium and low heat to make a hard bottom, add appropriate amount of water, just cover the bottom of the bun, cover and simmer for a while
16.
Drain the water, sprinkle with black sesame seeds and chopped green onion, cover and simmer for two minutes.
Tips:
1. You can leave it without pigskin jelly. In this article, we use the purchased pigskin jelly. The soup is a little bit less. It is best to boil it by yourself. Choose a layer without pigskin on it. The effect of pulp.
2. The bun should be closed tightly. If the package is not good, fry the bun with the mouth facing up.
