250 grams of flour; 3 grams of yeast powder; Onion; Jiang Mo; 200 grams of pork stuffing; 80 grams of frozen skin;

Salt 1 teaspoon; 2 tablespoons soy sauce; White sugar 1 teaspoon; Cooking wine 1 teaspoon; 2 tablespoons of vegetable oil; Warm water130g;

The bottom of the pan-fried bun is fried golden and crisp, the meat stuffing is extremely tender, and it is also covered with shallots and sesame seeds. When you take a bite while it is hot, the juice gushes out in your mouth. That feeling is really wonderful.

Practices and steps

1 Clean pigskin, cut into shreds, boil with ginger slices, scallions, star anise, etc. 1 hour, and then cool and solidify to freeze; Dissolve yeast in warm water, add yeast water into flour several times, knead into smooth dough, and ferment in warm place for half an hour to obtain semi-fermented dough;

2 Add salt, soy sauce, white sugar, cooking wine and minced onion and ginger to the meat stuffing, add two spoonfuls of clear water, stir evenly in one direction, and then add chopped jelly and stir together to form the stuffing of the fried bun;

3. Knead the dough into long strips, cut it into 20 grams each, roll it into a dough sheet with thick middle and thin sides, add meat stuffing, fold it and seal it, and then it becomes a raw fried embryo;

4 Set the pan on fire, add a tablespoon of oil to heat it, arrange the fried buns in the pan, fry on low fire for half a minute, then spray 65g of water, cover the pan and continue to fry on low fire for a few minutes, then spray 65g of water, add half a spoonful of oil to the bottom of the pan, and when the water in the pan is dry and makes a "sizzling" sound, sprinkle chopped green onion and sesame seeds, turn off the fire and stew for 2 minutes, then fry.

5 Tips: 1, the juice of the fried bun comes from the jelly, but if it is too troublesome, you can put more water or broth into the meat stuffing, which can also make the meat stuffing tender;

2. The size of the fried bun should be consistent as much as possible, so that it can be eaten in one bite, so that it can be evenly cooked after being fried in the pot;

3. The raw fried bun is made to swell and mature by evaporation of water in the pot, so the amount of water should be appropriate. Just fry about130g of water in one pot, and add it twice. Add a little oil at the same time when adding water for the second time, so that the bottom of the raw fried bun is particularly crisp.

4 Fried buns, also called raw fried steamed buns, are one of the representatives of snacks in Shanghai and the number one classic food in the hearts of countless people. There are long queues at the door of almost every raw fried shop, and its popularity can be seen. The bottom of the pan-fried bun is fried golden and crisp, the meat stuffing is extremely tender, and it is also covered with shallots and sesame seeds. When you take a bite while it is hot, the juice gushes out in your mouth. That feeling is really wonderful.

5 is really a bite of a bag of soup, hehe, the role of skin jelly.