300g flour, 4g dry yeast, 15g sugar, 150ml water, 15ml olive oil, salt.

Accessories

200 grams of pork thigh meat, egg white 1, 200 ml of yellow wine, soy sauce, fish sauce, sugar, salt, pepper, sesame oil, green onions and ginger water

Pan-fried steamed buns practice steps

1, flour, yeast, sugar, salt into the mixing bowl, add water to mix into a ball, and then add the olive oil and mix into a smooth, elastic dough, room temperature. Basic fermentation 1 hour during fermentation to make meat filling.

2, pork chopped into minced meat, add yellow wine, soy sauce, fish sauce, sugar, pepper and egg white in one direction, add salt to taste, and then add a small amount of onion and ginger water in small batches, to be completely absorbed by the meat and then add, repeat to add, until the minced meat viscous, add sesame oil to mix well and refrigerate until ready to use.

3, fermented dough exhaust, loosen 15 minutes, divided into 20 grams of small doses 4, doses flattened, wrapped into the filling.

5. Turn the dough to face down.

6, preheat the pan, pour a small amount of oil, code into the steamed buns, fry for two or three minutes, add 80ml of water, sprinkle onion black sesame, cover the lid, wait for all the water to dry and then drizzle a little bit of oil,, you can eat out of the pot.