Method:

1. Clean the pig skin, cut it into shreds, put it into a pot with ginger slices, green onions, star anise, etc. and cook for 1 hour, then let it cool to solidify into jelly

2. Dissolve the yeast in warm water, and add the flour in batches Knead the yeast water into a smooth dough and ferment it in a warm place for half an hour to form a semi-fermented dough;

3. Add salt, light soy sauce, sugar, cooking wine, minced green onion and ginger to the meat filling, and add two spoons of water, stir evenly in one direction, then add the chopped skin jelly and stir together to make the pan-fried bun filling

4． Roll the dough into a long strip, cut it into 20g pieces each, roll it out into a dough that is thick in the middle and thin on the sides, add the meat filling and fold it to seal it, and it is now a pan-fried embryo

5. Put a pan on the fire, add a tablespoon of oil to heat, arrange the pan-fried buns in the pan, fry over low heat for half a minute, then spray in 65 grams of water, cover the pot and continue frying over low heat for a few minutes, then spray in Add 65 grams of water and add half a spoonful of oil to the bottom of the pot. When the water in the pot is almost dry and it makes a "sizzling" sound, sprinkle with chopped green onion and sesame seeds, turn off the heat and simmer for 2 minutes, and the pan-fried buns are ready to serve.

Tips: 1. The juice of the fried buns comes from the skin jelly, but if you find it troublesome, you can add more water or stock into the meat filling, which can also make the meat filling tender. 2. Raw The size of the pan-fried buns should be kept as consistent as possible, so that one bite can fit into your mouth, so that the pan-fried buns can mature evenly after being fried in the pan

3. The pan-fried buns expand and mature by evaporating the water in the pan. Therefore, the amount of water should be appropriate. A pot of fried pan should have about 130 grams of water. Add it in two times. When adding water for the second time, add a little oil at the same time, so that the bottom of the pan will be especially crispy[3]

Method 6

Ingredients: beef

Accessories: free-range eggs, ginger, green onions, celery, salad oil, low-gluten flour, yeast powder, sesame seeds

Seasoning: oyster sauce, chicken essence, five-spice powder, sesame oil, light soy sauce, salt

Method

1. Place flour in a large basin, add yeast and water and knead until smooth of dough.

2. Cover with plastic wrap and ferment in a warm and humid place until doubled in size.

3. Take out the risen dough and knead it into a ball again, then cover it with plastic wrap and let it rest for 15 minutes.

4. Chop the beef brisket into minced meat, mince the shallots, and mince the ginger.

5. Add eggs, minced green onion and ginger to the beef stuffing, add oyster sauce, salt, chicken essence, allspice, light soy sauce and sesame oil.

6. Stir the meat filling in one direction evenly.

7. Wash the celery, dry it, chop it into small pieces, then add an appropriate amount of salad oil and mix well.

8. Mix the celery and meat filling.

9. Stir evenly and serve.

10. Roll the relaxed dough into long strips, cut into small pieces, round and flatten into a round dough.

11. Place an appropriate amount of meat filling in the center of the dough.

12. Pleat and wrap into buns.

13. Place the pan on the fire, pour an appropriate amount of oil, and place the buns neatly in the pan.

14. Fry over medium-low heat until the bottom turns golden brown. Add water. The amount of water should cover half of the buns.

15. Cover the pot, bring to a boil over high heat, then reduce to low heat, fry until the water is completely gone, turn off the heat and sprinkle with black sesame seeds and chopped green onion to serve.