pork belly about 4g ordinary flour about 4g

auxiliary material

salt amount (about 2 yoghourt spoons) chicken essence amount (about 1 yoghourt spoon)

sesame oil amount, cooking wine amount

soy sauce amount, sugar amount (about half a yoghourt spoon)

edible oil amount

fried dumpling bag (pot paste bag) The mother powder was melted with warm water, and the dough was made in about one and a half hours.

2. The dough making time can be used to make meat stuffing, and I cut it myself. The meat grinder at home is broken, and the outside is not clean, so I can't do it myself. (My hands are so sour ╮(╯▽╰)╭)

3. Add sesame oil, salt, chicken essence, sugar (sugar can remove fishy smell), cooking wine, stir after soy sauce, and stir in the same direction to make the meat more gluten-free. Add chopped green onion, Jiang Mo. It's not easy to stir. Instead, I wear disposable gloves and mix them evenly with my hands, and beat the minced meat. Almost got O(∩_∩)O

4. After the dough is well made (the volume is at least twice as large as it used to be, and it will bounce back when you press it lightly with your hand), wrap the buns. . You don't need to teach this, just the bag.

5. Put the wrapped buns in a frying pan (put some oil in the pan first, then put the buns, and add water until the bottom of the buns is submerged, about 1/4), fry for about 1 minutes on low heat, and sprinkle with chopped green onion. La la la la becomes the icon.

6. Serve with homemade hot sauce and vinegar, delicious. O (∩ _ ∩) O.