Pouring Soup and Pan-fried Buns
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add 5 grams of yeast to 500 grams of flour, and add appropriate amount of water.
2. Hecheng dough is proofed twice as big.
3. Add salt, chicken essence, light soy sauce, dark soy sauce, green onion ginger, edible oil to the meat filling, mix well and add chopped skin jelly.
4. Stir well.
5. Divide the proofed noodles into small doses.
6. Roll thin.
7. Put the meat on it.
8. All wrapped up.
9. Brush the oil and put the buns in the pot.
10. The bottom is fried and golden brown.
11. Add water to half of the buns.
12. Cover and simmer for five minutes.
13. Sprinkle with sesame seeds and fry the soup over low heat.
14. Sprinkle chopped green onions.
