Pan Fried Bun
1.
Mix the flour and set aside for 1 hour. Chop the pork, scallion, ginger, garlic, and shiitake mushrooms for 1 hour.
2.
Except for the green onions, pour everything in the bowl into the pork filling, add a little bit of chopped green onions, stir clockwise after adding all the seasonings, and stir it by hand for at least 5 minutes, and it will become sticky.
3.
The awake flour stalks become skins, and the skin is thin on both sides in the middle and back. Take one side of the skin and place the minced meat in the middle. You can pack it
4.
The package looks good, this is considered the second time to wrap the buns. The technique is not skillful and the wrinkles are uneven. Wrap everything and put it on the chopping board for 10 to 15 minutes.
5.
Heat oil in a pan, put the steamed buns, do not turn on a high heat, add water after frying the bottom of the steamed buns with a golden brown knife over medium heat, the amount of water is about half of the belly of the steamed buns, simmer for a few minutes on the lid at home, after seeing the moisture is gone Add some corn oil and sprinkle with chopped green onion and black sesame seeds.
