1, pan-fried skin multi-purpose flour (medium gluten flour) 330g, water 181g, sugar 6g, salt 1g, yeast 3g, baking powder (to increase the texture of the no or mind can not be put) 2.5g.

2, pan-fried stuffing pork (thighs or five-flower good) 250g, water 88g, salt 3g, sugar 8g, 15g cooking wine, soy sauce 10g, green onions moderate, sesame seeds appropriate amount, about 24 fresh shrimp.

3, pickled shrimp seasoning white pepper, salt, moderate amount of cooking wine.

4, before chopping meat, cut the meat into small pieces.

5, and then chop the meat into a relatively fine minced meat-like.

6, to add to the meat mixture in addition to sesame oil seasoning, and then beat water (broth is better) specific methods to see the video Oh. The meat will then be covered with plastic wrap and refrigerated to taste.

7, peel out the shrimp and add a little salt, pepper, a little scratch marinade.

8: Prepare the ingredients for the sashimi.

9, mix the ingredients and knead into a smooth dough.

10: Put the dough into the fermentation container and cover it to prevent the skin from drying out. Let rise for about half an hour. (Note that in winter, it is appropriate to extend, and in summer, it is appropriate to shorten the rise time).

11, the dough, evenly divided into 20g each. So that the package out of the raw fry will not be too large, not easy to cook.

12, before wrapping the filling and then the meat filling ingredients in the sesame oil and minced green onion into the meat filling mix well.

13, the small dose, pressed flat, rolled into the center of a slightly thick, slightly thin around the shengjian skin.

14: Wrap the meat mixture into the pan-fried buns.

15, wrapped shengjian remember to leave each other a little gap, from time to time with a hand ball ball so that the buns stand up. The speed of the package should be faster, otherwise the first package will be over-fermented, so we need to fry as soon as possible.

16. Brush the bottom of the pan with oil. Outside of the shengjian bottom is a thick layer of oil, my family does not like to soak in the oil shengjian, so use a brush to brush a layer of good, anyway, the skillet will not stick. The oil is small, but it's not a problem. If you like more oil, you can pour a layer of it in, and of course it smells good.

17, after the pan is hot, the pan-fried one by one row into the skillet, as for the bun fold upward and downward, the bottom of the pan-fried to golden brown crispy, add water, the amount of water is about to pan-fried 1/3 high.

18, cover the pan with a lid and simmer for a while.

19, the general water steam dry shengjian also basically cooked. Before leaving the pan, sprinkle with scallions and sesame seeds.