Pan Fried Bun
1.
Prepare materials
2.
The pigskins are cleaned and plucked. You can buy them at any meat stall. Buy the white and clean one~
3.
Add water to the pigskin. If the amount of water is not enough, add a little salt and cooking wine~
4.
Skim the foam after boiling
5.
Cook for more than two hours, the pig skin will become soft and lose its elasticity. At this time, the soup will be almost ready~
6.
Don’t use pigskin, filter the soup and put it in a lunch box so that it’s easier to cut at the end. After cooling, put it in the refrigerator. This step is recommended to be made one day in advance.
7.
Let’s start making the buns, first make the buns, find a big pot and put the flour in it
8.
Add yeast and water to mix the dough, knead it well, cover the dough with a damp cloth and wake up for about half an hour
9.
When you wake up the dough, make the meat filling. First, prepare all the ingredients and take out the meat skin jelly made the day before
10.
The meat skin jelly scrapes off the oil slick on the top, and pours it out is a blingbling white tender meat skin jelly, full of collagen~
11.
Cut into pieces for later use~ If the skin is frozen and boiled a lot, you can only use half of it, and keep the rest sealed and refrigerated for future use
12.
Put all the ingredients of the meat filling in the pot and stir evenly. What I want to say here is that I put three spoons of sugar. Compared to Doha, the fried buns are just sweet~~
13.
Finally, put the meat jelly in and stir evenly to ensure that there is a certain amount of meat jelly in each bun to make the soup~
14.
When the dough wakes up, rub the strips to make an agent, about 20 grams each. You can change it according to your own habits and it is almost the same as when making dumplings~
15.
Roll the skin, the buns~ It’s important to close the mouth, otherwise the soup will leak when you fry.
16.
Little buns sitting in rows eating fruit
17.
Use a flat-bottomed non-stick pan, pour an appropriate amount of oil, put the buns into the pan, and fry for a while
18.
Pour in the right amount of water, the amount of water is about to cover the entire bottom of the pot, and cover the lid
19.
The water is almost dispersed, and the buns are ready to fry. After putting them in the water for about five minutes, check whether the buns are fried. First, you can see the water disappears. Second, you can gently turn over the buns. The bottom of the buns is almost browned. You still have to practice a few times. Sprinkle black and white sesame seeds and spring onions before cooking, and you're done~~
20.
It's done!
