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
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
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
