Name: Shanghai Fried Bun
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 500g Meat Jelly; 12g ginger; 20g Sugar; 10g salt; Some sesame oil; 25g starch; 500g pork skin; Some Scallions; Some Sliced ginger; Some Rice wine; 300g Low-gluten flour; 150g High-gluten flour; 200ml water; 3g yeast

Shanghai Fried Bun

1. One of the finished products.

2. 500 grams of skin, 3kg of water, add green onion, ginger, rice wine, boil for 30 minutes, take it out, remove the fat and treat it cleanly.

3. Use a food processor or blender to mince the cooked skin and meat, then put it back in the original water and cook.

4. Boil for 2 hours on low heat, and finally take out the impurities and pour the skin and meat paste into a container. After it's cold, put it in the refrigerator to cake.

5. After mixing the minced meat and seasonings, add water and mix well. Finally, add the minced meat skin and freeze and mix well. Keep in the refrigerator.

6. Put all the dough ingredients together and knead it until it is three-light, spread a little oil on the outside, and let it rise for 30 minutes. Exhaust and knead evenly into 30g small dumplings, then roll into rounds and wrap them with meat fillings. Minced meat and skin aspic are taken out of the refrigerator.

7. Frozen the solidified meat skin and then put it in the minced meat and stir evenly. Divide 30g small dumplings and roll them into minced meat.

8. Close your mouth like a bun. Pour a little oil into the pot, heat the oil into the pot, and slowly scorch the bottom until golden brown. Fry until the pan-fried buns slowly expand, turn to low heat, and sprinkle with sesame seeds.