Pan Fried Bun
by Redmi Lok
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Knead a moderately hard and soft dough, cover the bowl and let it rest for 15 minutes
2. Divide the billet and roll it into thin and thick buns around the middle
3. Wrap the meat filling prepared in advance, and tighten the bun
4. Cover with plastic wrap and let stand for 20 minutes
5. Put up a non-stick pan, low heat, add corn oil and a little lard
6. Put in buns
7. When frying until the bottom is slightly yellow and hard, pour in a small rice bowl with pure water, cover the pot, and change the heat to high at the same time
8. Simmer until the water is ready to dry
9. Sprinkle chopped green onion and black sesame on top of the buns, and at the same time, change the heat to a low heat and fry slowly and collect the water
