1. Add yeast and sugar to the flour.
2. Add water, knead it into a smooth and soft dough, leave it in a warm place, or leave it in the refrigerator.
3. Remove the roots of carrots and wash them.
4. Take half and cut in half.
5. Rub into silk.
6. Add some salt.
7. Mix well and marinate for about 20 minutes.
8. Squeeze dry.
9. Roughly chop again.
10. Put the chopped radish into a container, then add lard residue, minced green onion and ginger, thirteen incense, oyster sauce, light soy sauce, vegetable oil, and salt.
11. Mix well to form the filling.
12. This is the finished dough.
13. Rub the strips after exhausting.
14. Divide into small doses, round and relax for a few minutes.
15. Take the medicine and roll it into a bun skin.
16. Take a piece of bun wrapper and wrap it in the filling.
17. Shape into a bun shape.
18. Fill the pot with oil, heat it to warm, and put in the wrapped buns.
19. The filling is not enough, there are two ingredients left to make a Hanamaki.
20. Fry on medium and small heat until the bottom is shaped and slightly yellow.
21. Pour an appropriate amount of starch water, or add water directly.
22. The amount of water is less than the bottom of the steamed buns. Cover the lid and fry in medium-to-small fire.
23. Fry until there is not much soup left, and the steamed buns can be quickly bounced and cooked by pressing down.
24. Sprinkle some black sesame seeds and chopped green onions.
25. Just collect the moisture.
26. Plate.
27. The surface is soft and the bottom is crunchy, which is very delicious.
Tips:The filling can be replaced with other fillings of personal preference. If there is more meat in the filling, it should be fried for a while longer.
