The recipe for raw pan-fried bun head is as follows:

Materials: crust: 500g of plain flour, 250g of lukewarm water, 40g of lard, 5g of dry yeast, seasoning: 500g of pork stuffing, green onion in moderation, ? block of bouillon cube, half a tablespoon of chicken essence, 1 tablespoon of oyster sauce, 2g of thirteen spices, 30g of sugar, 2 tablespoons of olive oil, 5 slices of ginger (soaked in water), Meat jelly 100g, decoration: cooked sesame seeds moderate, green onion moderate.

Steps:

1, add yeast to the flour, add water in small amounts, and stir with chopsticks until there is no dry powder.

2: On the hands and make a smooth dough.

3: Add chopped green onion, thirteen spices, oyster sauce and sugar into the meat mixture and mix well.

4: Knead and exhaust the dough.

5, divided into small doses, rolling, wrapped into small buns.

6: Brush the pan with oil, put the buns in, and fry on low heat until the bottom is lightly browned.

7, add the buns 1/3 of the water, cover and simmer over low heat for about 10 minutes. When the water in the pan dries up and the buns are almost cooked, sprinkle with chopped green onion and black sesame seeds to garnish.

8, pan-fried buns out of the pot.