1. Prepared ingredients.
2. Add sugar to the flour, baking powder, and slowly add water to make the flour flocculent.
3. Knead it into a smooth dough, cover it with plastic wrap and let it stand for 30 minutes.
4. Shell and dice bamboo shoots, blanch them in a pot of salt and boiling water for ten seconds.
5. Malan's head is blanched for a few seconds, then squeezed dry and chopped.
6. The pork is ground into minced meat.
7. Malan head minced, bamboo shoots, minced meat, minced ginger, salt, light soy sauce, dark soy sauce, sugar, pepper, spicy powder, sesame oil.
8. Stir in one direction.
9. Roll the proofed dough into strips.
10. Pull it into a small potion.
11. Roll into a dough, wrap in the filling, close up and wrap.
12. Add some oil to the pan, close the wrapped buns with the mouth facing down, add 2 tablespoons of water, and fry on medium-low heat for 2 to 3 minutes until the water boils and the bottom is golden brown.
13. Finally, sprinkle with cooked sesame seeds, chopped green onion, and fry the unique flavor of Malantou.
Tips:1. Make the dough and proof it first, and then make the filling, so as not to waste time.
2. When frying, don't have too much water, just a thin layer at the bottom. Finally, the water should be boiled dry, and then the bottom will be crispy by the oil in the pan.
3 Pay attention to observation when frying, so as not to burn off.
