Bun Skin Ingredients

500 grams of flour, 240 grams of water, 3 grams of yeast, 40 grams of sugar

Bun Filling Ingredients

300 grams of five-flower meat, 120 grams of vermicelli noodles, 2 pieces of asparagus,

Supplementary Ingredients

1 carrot, a handful of shiitake mushrooms, 10 grams of each green onion and ginger, and 3 pieces of garlic cloves. Salt to taste, 1 teaspoon of thirteen spices, 2 tablespoons of soy sauce. Soy sauce, salt to taste

Practice

1. Pork cut into small dices, not too broken. Cook the vermicelli in boiling water for 5 minutes, remove from the water and cut into small pieces. The first thing you need to do is to make sure you have the right ingredients, so that you can make sure you have the right amount of food. While the dough is fermenting, fry the bun filling. Add more oil, sauté onion and ginger, and chopped mushrooms.

3. Add the diced meat and stir-fry to brown, add the thirteen spices, soy sauce, and asparagus, stir-fry. Add a bowl of boiling water, cook for a while, juice and add carrots

4. Finally turn off the fire, add vermicelli, garlic, add the right amount of salt, sugar, seasoning. Slightly more salty than usual fried vegetables can be

5. fermented dough, take out the exhaust

6. divided into a small dosage, the size of the individual needs, I do today's water fried buns, do more small, so divided into 25 grams each of the small dosage. It's a little bigger than a small dumpling.

7. Roll out each dosage into a thin crust with a thick center and a thin side. The first thing you need to do is to make sure that you have a good idea of what you want to do. The most important point is. The most important thing is to use your hand to pull the buns at the end of each opening, so that the buns hang down. Let the bun hang down. Buns stand straight. A moment after the steamed will not be lying on the pot

8. Packed, covered with a damp cloth, continue to wake up, about 20 minutes or so, look at the buns puffed up a little bit, gently patting the elasticity of the time, you can either steam, or fried. I made water fried buns today. Put oil in a pan, lard is the best, more flavorful. Low heat, set the buns

9. When the bottom of the buns knot a layer of hard skin a little brown, pour in half of the hot water not over the buns. Cover the pot with a lid and bring to a boil over high heat, then medium heat.

10. When the water is dry, add a little more oil and top it off with high heat. The bottom of the bun will be crunchy and delicious.