Pouring Soup and Pan-fried Buns

Pouring Soup and Pan-fried Buns

by yiyi mother

4.6 (1)







Stir-fried soup and fried, has always been my favorite snack! The moment you bite down, the delicious soup gushes out, sucks carefully, and tastes it carefully. At that moment, it is really not changed for a god...


Pouring Soup and Pan-fried Buns

1. Skin jelly: 150 grams of pig skin, appropriate amount of ginger and spring onion, a spoonful of rice wine, a pinch of salt, and appropriate amount of pepper; filling: 250 grams of meat, salt, sugar, chicken powder, oyster sauce, ginger, chopped chives Paste: 250 grams of all-purpose flour, 3 grams of dry yeast, 140 ml of warm water (all the ingredients are mixed, knead into a smooth dough and proof for 30 minutes for later use); pigskin is boiled in boiling water for 5-6 minutes, remove, scrape and remove the skin Cut the fat into thin strips; prepare a pot of water, add pork rinds, ginger, green onions and cooking wine, boil over high heat and turn to low heat for about an hour; remove the ginger and green onions, pour the pork rinds and soup into the cooking machine and break up , Then pour it back into the pot, add salt and pepper to taste and cook for about 10 minutes; pour the boiled skin jelly water into a container and put it in the refrigerator to freeze. After solidification, cut into small pieces for later use; add ground ginger, salt, chicken powder, and oyster sauce to the meat filling , Sugar, and pepper, mix well; add a small bowl of water and beat until the meat is firm; add the same amount of jelly and chopped chives as the meat and mix well

Pouring Soup and Pan-fried Buns recipe

2. After the awake dough is kneaded, it is divided into small doses; flatten the small doses and roll them into a thick and thin dough in the middle; wrap the stuffing and proof it for about 15 minutes

Pouring Soup and Pan-fried Buns recipe

3. Pour an appropriate amount of oil in a flat-bottomed non-stick pan, and heat it on the fire first. When the oil is slightly hot, turn off the heat; put the buns neatly into the pan, and fry the bottom of the buns over medium heat to make golden brown; then add half a bowl of water , Close the lid, turn to medium heat; when the water is boiled dry, open the lid, sprinkle a little green onion and cooked black

Pouring Soup and Pan-fried Buns recipe


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