1. First, prepare 500g pork belly. Cut off the skin of the steamed bread and dip it in the egg liquid, and cut it into several evenly thick pieces. When cutting, put some water on the knife to make it cut more neatly.

2. Chop pork belly into minced meat, cut two shallots into chopped green onion and one ginger into Jiang Mo, add 2g salt, 1g pepper, 2g soy sauce for color matching, 10g soy sauce, 5g oyster sauce, stir in one direction until the size of the meat stuffing, marinate for 10 minutes, taste the stuffing, and prepare two eggs to stir.

3. After all the ingredients are ready, proceed to the next step, take a proper amount of meat stuffing, put it into steamed buns, and flatten the periphery so that the meat stuffing is not exposed, so that the finished product is more beautiful.

4. Brush more oil out of the pot. Soak the stuffed buns in the egg liquid for a while, so that the buns can absorb enough egg liquid and taste softer. When the oil temperature rises to 50% heat, turn off the heat and put the steamed buns in turn, and fry for about one minute. The bottom is slightly hard, and when the egg liquid bubbles, it turns over. Wait until the other side is slightly burnt, then turn it over.

5. Fry on low heat for about 3 minutes. When the two sides of the steamed bread slices are golden and crisp, put the steamed bread slices into the pot, let the meat stuffing be fully heated, fry the surface of the meat stuffing into Jiao Hong, and then take it out of the pot and put it on a plate.