2 Pour the yeast water into the flour and mix well. Pour the remaining 1 10ml warm water, and stir it with chopsticks to form snowflakes.
Knead into a smooth dough and ferment in a warm place until it is twice as big.
4 when the dough is fermented, mix in the meat stuffing. Add salt, chicken essence, soy sauce, cooking wine, chopped green onion and Jiang Mo to the pork stuffing, mix well, then add skin jelly (add water if there is no skin jelly), and stir vigorously to make the pork stuffing.
5 Fermented dough, slowly knead the air and knead evenly.
6 Dust the chopping board, knead the dough into strips and divide it into small portions. 、
7 take a small dose, knead it into a circle and flatten it, roll it into a circle with a rolling pin, and put the meat on it.
8 Wrap it up and make it into a bun.
Heat the pan, pour in a little oil, discharge the wrapped and fried steamed buns, and fry them on medium heat.
10 fry until the bottom of the pot is golden.
1 1 Pour half a bowl of water and sprinkle with black sesame seeds and chopped green onion. (The amount of water added here is adjusted according to the size of raw fried buns. If the size of the fried bun is large, it is necessary to add about 1/3 of water to the fried bun, otherwise the heating time is too short, which will lead to the immaturity of the fried bun. )
12. Cover the pot, bring it to a boil with high fire, and simmer until the water in the pot is dry. Open the lid and fry for a while. When you see that the water on the surface of the frying pan is dry, you can start the pan.