Pan Fried Bun

Pan Fried Bun

1. Clean the pigskin, cut into shreds, boil together with sliced ginger, spring onion, star anise, etc. in a pot for 1 hour, then let it cool and solidify into a jelly

2. Dissolve the yeast in warm water, add yeast water to the flour several times, knead it into a smooth dough, ferment for half an hour in a warm place, and it will become a semi-fermented dough.

3. Add salt, light soy sauce, sugar, cooking wine, minced green onion and ginger to the meat filling, and add two spoons of water, stir in one direction, and then add the chopped skin jelly and stir together, and it will become the pan-fried bun filling.

4. Knead the dough into long strips, cut into 20 grams each, roll out into a thick dough with four sides thin in the middle, add meat filling, pinch and seal, and serve as a raw fried embryo.

5. Set the pan on the fire, add a tablespoon of oil to heat, arrange the fried buns in the pan, fry on low heat for half a minute, spray in 65 g of water, cover the pan and continue to cook on low heat for a few minutes, then spray in 65 grams of water, and add half a spoon of oil to the bottom of the pan. When the moisture in the pan is dry and there is a "sizzling" sound, sprinkle with chopped green onion and sesame seeds. Turn off the heat and simmer for 2 minutes.