Yes.

"Shui Jian Bao" adopts a water-based frying method, and the key lies in correctly controlling the heat. The temperature should not be too high when frying. Generally, the oil temperature in the pan should be kept at 50% hot. Furthermore, it is necessary to prepare the water batter and master the time of pouring the water batter. The time of pouring the batter should not be too early or too late, otherwise it will affect the quality of the "water-fried buns".

Introduction to beef fried buns:

Xuehu beef fried buns in Yongcheng City, Henan Province. During the Northern Song Dynasty, there was a chef in Xuehuji, Yongcheng, who worked at the Kaifeng Palace in Kyoto. On the birthday of the queen, he entertained all the ministers. The chef once presented fried dumplings and bean porridge from his hometown. Specially named "Second Grade Steamed Buns".

Since then, Xuehu fried buns have kept pace with Kaifeng Xiaolong buns, and have become popular in various states, prefectures and counties. Xuehu beef fried buns are made with special refined flour, pure sesame oil, yellow beef, sweet potato vermicelli, four-season green vegetables, and eighteen Chinese medicinal materials to prepare the filling, and are fried in a steel pan. Tender, delicious, and pleasantly fragrant.