Fried Sauerkraut Pork Bun
1.
Put the ingredients upside down in the bread machine
2.
Mix into a smooth dough
3.
Fermentation is 2.5 times larger
4.
Start the bread machine to exhaust the gas from the dough and let it stand for 30 minutes
5.
Take out the dough and round it
6.
Divide into 4 equal parts
7.
Sauerkraut filling is to use the time to make the dough to fry the ingredients in the ingredients for later use
8.
Take a dough and roll it out
9.
Put an appropriate amount of sauerkraut mince
10.
Wrap the fillings
11.
Close the mouth down, squeeze the buns slightly, and let stand for 10 minutes
12.
Heat the pan, add a little oil, and put the buns in the pan
13.
Put some oil on the buns
14.
Add a small amount of water
15.
Cover and fry on low heat
16.
Wait for the sauerkraut pork wraps to fry until golden brown on both sides
Tips:
Peel the pork belly and cut into small strips, fry the meat in a dry pan, then add the sauerkraut and stir-fry evenly