Main Ingredients

Pork Belly (150g)

Four (a large bowl)

Accessories

Dried Plums Vegetables (150g)

Kitchen utensils

Pan

Classification

Frying salty and fresh staple food for several hours, normal difficulty

Prepared materials.

Soak the prunes in warm water for 1 hour, wash, squeeze out the water and chop into small pieces. Peel the pork belly, wash and chop into small pieces. Mix the two with cooking wine, light soy sauce, sugar, pepper and sesame oil.

Stir well and set aside.

Pour the yeast into warm water to melt, slowly pour into the flour and stir with chopsticks to form a dough.

Knead the dough continuously into "three light" shapes.

Cover with plastic wrap and ferment until doubled in size.

Take out and knead into long strips.

Divide into evenly sized balls and roll out into a thin dough around the middle.

Put in the filling, like a bun, with the folds facing down, and press into a round cake with your hands.

Pour a little oil into a non-stick pan, add the wrapped dough and fry over low heat.

Fry until golden brown and turn over.

Fry both sides before serving.