It is very important to make fried buns and noodles and mix stuffing. Only by doing these two points well, more than half of the success will be achieved.

First, take a small bowl, pour a spoonful of yeast powder, and melt it with warm water (the water temperature should not be too high, which will burn the yeast powder to death). Take a large bowl, pour the flour, and pour the yeast powder water and warm water into the dough. Knead until the dough is smooth, and cover it for about an hour.

The gap between the dough can be used to adjust the stuffing. Take a clean big bowl, pour the chopped pork stuffing, add an egg, a little cooking wine, a little soy sauce, and a little onion Jiang Shui (I like to add pepper to the onion Jiang Shui, so that the fishy effect is better). Start stirring clockwise. If you feel a little dry, you can add onion Jiang Shui several times until you stir the meat stuffing. You can add one after tasting it.

When the flour is cooked, knead it into strips, cut it into small doses, roll it into dumpling skins with a rolling pin for later use, and finally wrap it into buns.

Brush the oil in the pan, then put in the steamed stuffed bun, fry the bottom of the steamed stuffed bun until it is golden, then pour in appropriate water, which is less than 2/3 of the steamed stuffed bun, and cover it. After the fire boils, reduce the heat to 10 minute, until the water is drained, and the steamed stuffed bun will be cooked. Sprinkle sesame seeds and chopped green onion on the pan and plate, and it will be perfect.

Sometimes, I also make fried buns without dough. When kneading flour, I add a little salt together, so that the kneaded dough is very strong. Knead the kneaded dough into long strips, cut it into small doses, roll it into dumpling wrappers, and make steamed buns without dough. Brush the oil from the pan and put in the cooked buns, fry the bottom of the buns until golden brown, then pour in 2/3 of water, cover them, boil over low heat for about 10 minute, and sprinkle sesame seeds and chopped green onion after the soup is dried.

When I go out to eat fried buns, I always feel that the meat stuffing is not very hygienic, so I feel much more at ease when I cook it myself.