Shanghai Pan Fried
1.
Prepare the flour, add 5 grams of yeast powder to 250 warm water and mix well until melted
2.
Then pour the yeast water into the flour and knead it until it is three-lighted (face light, hand light, pot light) and then cover with plastic wrap to ferment.
3.
Fermented to 2 times larger
4.
After kneading and exhausting, divide into about 17 grams of dough, cover with plastic wrap and let stand for 15 minutes
5.
Prepare green onion, white sesame and jelly
6.
Add salt, eggs, cooking wine, oyster sauce, chopped green onion to the minced meat and stir in a clockwise direction until it becomes sticky
7.
Then add the skin jelly and stir well
8.
Take a dough, roll it into a round crust, and add the filling
9.
Close until everything is done
10.
Hot pot pour oil
11.
Warm oil and fry them one by one until the bottom turns yellow
12.
Add half a bowl of water
13.
Cover immediately and turn to medium heat for frying
14.
Fry until the water in the pan is dry, and there is a squeaky sound at the bottom of the pan, open the lid, add white sesame seeds and chopped green onion, and fry until the bottom is crispy and fragrant.
15.
Eat while it’s hot, take a bite, suck the soup slowly, and then take a big bite, so as not to burn your mouth
16.
Dip in balsamic vinegar to relieve greasiness and increase flavor
Tips:
The taste is different from each family, please follow your own taste
