Practice:

1, and the noodles: lukewarm water to dissolve the yeast (a catty of flour is about 3~4 grams of yeast), add 1 tablespoon of sugar, pour in the flour, many times a small amount of lukewarm water to the basin, to the noodles Stir into this lumpy shape.

2, the dough kneaded, covered tightly fermentation.

5, pour the chopped celery into the meat mixture, then add a little cooking oil to the bowl, mix well, the filling is ready.

6, buns: room temperature 15 degrees, about an hour and a half on the surface of the good.

8: Roll out the dough into a sheet that is slightly thicker in the center and thinner on the sides.

9, Wrap into small buns according to your preference.

10, fry the buns: turn the pan on low heat, brush with oil and add the buns.

11, starch and water stirred into water starch (ratio of 1:10), starch is best for the corn starch, I used sweet potato flour, too sticky, no corn starch out of the more crispy.

12, pour the water starch along the sides of the pot.

13, cover the pot and simmer over medium-low heat for 5 to 8 minutes.

14, wait until all the water in the pot dries up and a layer of potpourri forms on the bottom of the pot.