1. The yeast is melted with warm water, poured into the flour, and the dough becomes moderately soft and hard. Cover with plastic wrap and let stand for 10 minutes.
2. Wait for the time to adjust the filling, add stir-fried wine to minced pork and mix well, then add hot stir-fried fresh dew and mix well.
3. Add appropriate amount of soy sauce to the meat filling and stir well.
4. Wash the leeks and mince them, add them to the minced meat, pour in corn oil, stir until vigorously, and add in an appropriate amount of salt.
5. Take a small piece of dough and divide it into small pieces.
6. Press the small agent and roll it out thin, and put in an appropriate amount of meat.
7. The method is the same as the steamed bun, pinch it and close it.
8. After everything is wrapped, let it be proofed for 20 minutes.
9. Turn on medium heat, put a small amount of oil in the cast iron pot, close the mouth down and put in the buns.
10. Cover the pan, fry until the bottom of the bun is shaped and colored satisfactorily, pour in a suitable amount of warm water to 1/2 of the bun.
11. Cover the pot, fry on medium heat until the water is almost dry, and sprinkle an appropriate amount of black sesame on the surface.
12. Fry on low heat for a while until the water at the bottom is completely drained, and simmer for a while.
13. With a small bowl of vinegar, let's eat it.
1 After pouring the leeks into corn oil, marinate for a while and then add salt to prevent the leeks from getting out of water.
2 Ordinary non-stick pan can also be used when making fried buns, so that the amount of frying at one time will be more.