Pan Fried Bun

Name: Pan Fried Bun
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: Some Pigskin; Some Pork filling; Some salt; Some Cooking Wine; Some Chicken Essence; Some Flour; Some sesame; Some shallot; Some ginger

by LIFOOD

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The freshly cooked pan-fried buns are browned and crispy on the outside, and the filling is tender and juicy. With a light bite, the meat is overflowing and unforgettable. Today, the heart-warming chef Chen specially invited his sister who is far away in the UK to share the secrets of delicious pan-fried buns with everyone.

Ingredients

Some Pigskin
Some Pork Filling
Some Salt
Some Cooking Wine
Some Chicken Essence
Some Flour
Some Sesame
Some Shallot
Some Ginger

Pan Fried Bun

1. Wash pigskin and shred

2. Add water, green onions, ginger, cooking wine, salt, chicken essence, and simmer for 2 hours

3. Remove the pig skin, discard the green onion and ginger, chop the pig skin into froth, put it back in the pot and simmer until thick

4. Pour the stewed soup into a container and let it cool until it is jelly-like

5. Chop the skin jelly into cubes for later use

6. Wrap the diced skin jelly and the prepared filling into the skin

7. Friends who like the crisp bottom can turn the buns upside down

8. Pour a layer of oil into the frying pan, add the steamed buns, fry on low heat for 1 minute, pour in 1/3 of the boiling water, cover the pot, and fry on medium heat until the water is almost dry, sprinkle with sesame seeds and chopped green onions

9. After the water in the frying pan is dried, it can be eaten out of the pan

10. The super invincible and delicious pan-fried bun is finished