Stuffing: 280g of fat pork, 250g of leek, a little salt, chicken essence, Jiang Mo, cooking wine, soy sauce, peanut oil and sesame oil. 1, water heating or air cooling to about 40 degrees, adding dry yeast to dissolve, and standing for 10 minute to stimulate its activity;
2. Powder+sugar+salt+yeast water (do not let yeast and salt directly contact, which will affect the activity), stir into dough, knead until the dough is smooth, put it in a pot, and cover it with plastic wrap or wet cloth or pot cover. In short, don't dry the skin. If you ferment at 30 degrees for 60-80 minutes, your hair will be 2-2.5 times bigger. The finger will get dry powder, and the hole will not retract, indicating that it is done.
3. When the dough is exhausted, take it out and divide it into two parts. It is best to cover it with a wet cloth and let it wake up for a while;
4. Each portion of dough is kneaded into long strips, cut into balls, rolled into round bag stuffing, and made into jiaozi-shaped buns, which are 1-2 times larger than jiaozi, and then covered with wet cloth for fermentation for a while;
5. The oil in the pot is a little hotter than the oil in cooking. Put the steamed stuffed bun in it and fry it slightly (be careful not to be too hot). Add a little flour to a bowl of water to make noodles, and pour it into the pot, which takes about one-third to one-half of the steamed stuffed bun. Cover and stew until the water is dry.