Fried Bao

Name: Fried Bao
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh pork belly; 200g Chives; 250g Flour; 2, 3g yeast; 130g warm water; 1 tablespoon Soy sauce; 2 tablespoons sesame oil; 1 tsp salt; 1 tsp Chicken Essence; Some Cooking oil; Some Shimizu; 1 pinch Dry flour

by Celery

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Patiently cut the pork into diced meat, and use the leeks produced in the small courtyard of the house, but only soy sauce, sesame oil and salt are used for seasoning. The fried buns out of the pan, the bottom is crispy, the noodles are soft, and after a bite, the diced meat and leeks are pouring out, fragrant and oily, it is delicious! "

Fried Bao

1. Slice the fat and thin fresh pork belly first, then cut into thick strips, and finally cut into tiny finger belly-sized pieces of meat;

2. Put the diced meat in a large bowl, add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil, stir in the same direction and then stir until the diced meat has absorbed the soy sauce and sesame oil, set aside and let stand for more than 1 hour;

3. Wash the leeks and chop them into small pieces, add 1 tablespoon of sesame oil, mix well, and then mix well, until each piece of leeks is coated with oil and becomes shiny;

4. Put the diced meat and chopped leeks into a large pot;

5. Add salt, chicken essence, and a little sugar before the buns are prepared.

6. Stir the diced meat in the same direction as before. After the successful leek meat filling is mixed, it looks oily and shiny, and it will never get out of water.

7. Warm water is about 30 degrees to melt the yeast evenly;

8. Add the yeast powder water to the flour, stir while adding water, first mix it into a snowflake shape, and then mix it into a dough;

9. Move the dough to the table, knead for 5 or 6 minutes, until the surface is smooth, cover with a damp cloth or plastic wrap, and leave for 15 to 20 minutes (30 minutes in winter);

10. Knead the dough into thick and long strips, and add 8 to 10 pieces according to your favorite size;

11. Roll the skin, don't be too thin (this is the most common mistake, always want a thin skin and big stuffing, it will often fail to send);

12. Wrap it into a round or large dumpling shape as you like, cover it with plastic wrap or a damp cloth, and let the steamed buns become fat for 30 to 40 minutes.

13. Heat a pan, brush with 1 tablespoon of cooking oil, evenly put in the bun embryos, leaving a certain gap in the middle, and fry on medium heat for 2 to 3 minutes, until the bottom is scorched;

14. Add a pinch of flour to the clean water and mix it evenly to form a thin surface water;

15. Pour the thin noodle water into the pot along the side of the pot, about 1/3 of the position below the steamed bun (be careful, there may be hot water splashing out);