1. A moderate amount of flour.
2. The yeast is melted with an appropriate amount of warm water.
3. Pour the yeast water and stir it into a floc.
4. Harmonize into a dough of moderate hardness.
5. Put the lid on and put in warm water to accelerate fermentation. (It can be heated when it is cold, and be careful not to overheat. It will scald the noodles to death.)
6. Sprinkle an appropriate amount of dough on the dough pad, remove the dough, and knead the dough into a round.
7. Divide it into a dose of uniform size.
8. Roll into a skin.
9. Fry the wrapped raw dough in water and wake up for a few minutes. (The room is warm, and you have slightly woken up during the process. In a cold room, you need to wake up for a while.)
10. Heat an appropriate amount of oil in a pan, fry the raw dough in water for four to five minutes until the crust is slightly yellow and set.
11. Pour water to 1/3 or 1/2 of the bun. (It depends on the size of the bun, pour more if the bun is bigger)
12. Cover the lid and cook for about 15 minutes over medium-low heat. The fire is a little bigger to let the water evaporate faster.
13. Sprinkle with chopped chives and cooked black sesame seeds for garnish.
14. Spicy, soft and crispy fried buns are served. What's more delicious than the small fried food😋
15. Finished product.
16. Finished product.
Tips:For the detailed preparation method of pork and cabbage filling, please refer to the homepage: cabbage dumplings. I cut in a few more millet peppers, which are spicy and rich in juice. They are delicious. 😍
