1. Raw materials: Formula (make 40 pieces): 450g white flour, 75g yeast, 500g pork belly, 200g pork rind jelly, 200g soy sauce, 50g Shaoxing wine, 15g soft white sugar, 20g MSG, 1g 25 grams of sesame seeds, 10 grams of ginger, 500 grams of chives, 7.5 grams of alkaline sesame oil, 15 grams of peanut oil, 175 grams of peanut oil

2. Cut the ginger and chives into fine pieces respectively. Wash the pork, mince it into minced meat, put it into a basin, add soy sauce, monosodium glutamate, sugar, Shaoxing wine, minced ginger and minced green onion (15g) and stir. After a while, add 150 grams of water and continue stirring, then add the stirred pork skin jelly and sesame oil and stir well to make the filling.

3. Place the flour (400g) on ??the chopping board (the rest is used as dough), make a well in the middle, add 200g of 40-60℃ hot water, sprinkle the yeast into it, and knead it into a dough. , cover it with a double layer of cloth. After about 2 hours, when the dough begins to swell, open the middle, pour in alkaline water, knead until the dough is smooth and soft, roll it into a long strip, cut it into 40 pieces of dough, pour peanut oil (25g) on ??the dough, and mix Press each piece of dough into a round dough with a diameter of 6 or 7 cm, put it in your left hand, put the filling (20 grams) into the middle of the dough, pinch the dough with the thumb and index finger of your right hand and pinch the folds, and then seal the dough one by one at the top. Just dip it in sesame seeds and minced green onions to make a raw bun.

4. Place the pan on the stove to heat up, pour in peanut oil (50g) to smooth the surface of the pan, and fill the buns in circles from the outside to the inside. Then, add about 500 grams of water, cover the pot, and simmer until the water is almost dry. Remove the lid, pour in peanut oil (100 grams), cover and turn the pan, and fry for about 2 minutes. Remove the lid and see the buns bulge. There is no water vapor, the bottom of the bag is golden and shiny, and it is ready.