Peel the lotus root and knead it into filaments.

Wrap lotus root silk with gauze, squeeze out lotus root juice, and mix dough with lotus root juice.

Add lotus root juice to yeast powder to make smooth dough, and then ferment it to twice its size. The ratio of flour to water is about 2: 1. If the lotus root juice is not enough, add some water appropriately. I fermented it in the oven for about 50 minutes.

Put the shredded lotus root into a bowl and prepare other ingredients. I twisted the pork and took it home.

Lotus root silk+fresh meat+onion ginger+salt+sugar+cooking wine+soy sauce+yellow wine, stir and slowly add pepper water.

Put the stirred stuffing in the refrigerator for later use.

Take out the fermented dough, knead it for 15 minutes, and then divide it into 40-50 grams of small machines on average. I'm lazy. I can't use a scale, so I just pinch it. Small dough is hand-wrapped into stuffing, just like buns? Close your mouth and turn the wrinkled side down.

Put the wrapped buns into the pot. There is no cauldron at home? The cast iron pot I used is also easy to cut, but the amount is not large. I fried four pots altogether.

Code the buns and sprinkle with black sesame seeds. It's delicious!

It's ok to pour rapeseed oil into other oils, but I think the color of rapeseed oil will be more beautiful and golden, and then add flour and water (one spoonful of flour and six spoonfuls of water are mixed evenly)

Cover and fry for 5-6 minutes? Turn it with a wooden shovel? Fry for another 5-6 minutes? Time depends on the size and thickness of steamed buns!

The delicious fried bag is out of the pot!