1. Steamed buns are left with a little pasta.
2. Roll into bun skins.
3. An appropriate amount of Sophora japonica and chive pork stuffing.
4. Pinch into a bun.
5. Roll into a pie.
6. Heat an appropriate amount of oil in the electric pot, and put the dough in the cake.
7. The lid is covered with three-level firepower.
8. Fry until the cake surface bulges.
9. Turn it over.
10. Fry on the other side until golden. Sheng out.
11. Finished product.
12. Finished product.
Tips:For details of the pork stuffing with Sophora japonica, please refer to the homepage of Sophora japonica pork dumplings.
