Ingredients: flour 1000g, pork belly 400g, leek 500g, yeast (dry) 6g, oil 2 tablespoons, salt 2 tablespoons, vinegar 1 2 tsp, onion 5g, ginger 5g, soy sauce 2 tsp, sesame oil1tsp, water starch.

Exercise:

1. Chop onion and ginger; Pork belly diced

2. Add 1 tablespoon peanut oil to the wok. When the oil is hot, put the diced pork belly into the wok and stir fry. Add 2 tablespoons of soy sauce, 1 tsp of salt, half a tsp of vinegar,1/tsp of spiced powder and a little white wine and stir well.

3. Dissolve the yeast with warm water. Pour warm water into flour bit by bit, live into dough, and put it in a warm place for fermentation.

4. Wash the leek, cut it into powder, add the diced meat fried in advance, add a little salt and 1 teaspoon sesame oil and mix well to make buns.

5. Knead the dough into long strips, cut into balls, roll it into dough, wrap it with stuffing, knead it into a big jiaozi shape, cover it with cloth and wake it for 20 minutes.

6. Spread a little oil evenly in the pot. After heating, spread the steamed bread evenly on the pot, leaving a gap in the middle. When the bottom of the steamed stuffed bun turns golden yellow, pour in the pre-prepared water starch (starch: water = 1: 10), as long as the amount of water starch is below the bottom of the pot.

7. Cover the pot and simmer slowly. When the water in the pot is completely boiled, turn off the fire, open the lid and shovel out the steamed stuffed bun.

Luffa fresh meat pan-fried bun

Ingredients: pork stuffing, 255g flour, 3g yeast (dry), loofah 1, 2 tbsp oil, salt, ginger, soy sauce, oyster sauce, sesame oil, white pepper, white sugar 10g, chives and white sugar.

Exercise:

1. After yeast is dissolved in warm water, it is poured into flour, kneaded into smooth dough, covered with plastic wrap and fermented to 2-2.5 times its size.

2. Add salt to the meat stuffing, then add a small amount of water to the meat stuffing several times, stir the water into the meat stuffing in one direction with chopsticks, add soy sauce, oyster sauce, sugar, salt, onion, ginger paste and white pepper, stir well, add chopped loofah diced and fragrant oil, and stir well.

3. After the fermented dough is kneaded evenly and exhausted, it is divided into 8 equal parts. Take a part of the dough and roll it into a thick dough with thin sides, and wrap it with stuffing.

4. Heat 2 tablespoons of oil in the pot, add steamed bread, 1 00g water+5g flour to make flour water, pour into the pot, pour1tablespoon oil on it, cover the pot, stew for about10min, and sprinkle some white sesame seeds and shallots before taking out.

Fried dumpling with cabbage vermicelli

Raw materials: Chinese cabbage 1 bar, flour 500g, vermicelli 1 bar, shrimp skin 100g, carrot 1 root, yeast 2g, oil, salt, soy sauce, monosodium glutamate, onion 1 root and ginger/kloc.

Exercise:

1. Wash Chinese cabbage, blanch, drain and chop; Scald the vermicelli with boiling water.

2. Chopped carrots and shrimps are fried together.

3. Put all the raw materials into the pot, add soy sauce, monosodium glutamate, spiced powder, Jiang Mo, oil, sesame oil and chopped green onion and mix well.

4. Add yeast to flour and dough, put it in a warm place, ferment it to twice the size, cut it into balls, roll it into round skins and wrap it into buns.

5. Put a little oil in the pot, leave a gap in the middle of the steamed stuffed bun, pour water just to 2/3 of the steamed stuffed bun, cover the lid and fry slowly until the pot sizzles and the water drains.

Fried pork bun with leek and fresh meat

Ingredients: flour, vermicelli, braised pork belly (or cooked pig's head), salt, soy sauce, oil and yeast.

Exercise:

1. Soak the vermicelli in warm water, chop it up, and pour it into soy sauce for curing 1 hour; Clean leek and cut it into small pieces, and cut pork belly in brown sauce into small dices.

2. Flour is fermented by yeast.

3. Put the marinated vermicelli, shallots and braised pork belly Ding Sheng into a small bowl, pour in two tablespoons of oil and appropriate amount of salt and mix well.

4. Knead the baked dough evenly and vigorously, then pull it into a dough slightly larger than the usual jiaozi, roll it into thin slices, wrap it in the prepared stuffing, and wrap it.

5. Sprinkle some oil into the pot. When the pot is hot, code the wrapped buns. After the steamed stuffed bun is slightly shaped, pour the fine noodles along the edge of the pot, cover the lid and open the fire.

6. When the steamed stuffed bun is cooked and the noodle water is almost dry, turn around and pour in the oil, and turn to low heat. When the water is completely mushy and squeaky, it can be cooked.