Fried Buns with Fresh Meat

1. Put the yeast into the flour and mix well.

2. Slowly add water while stirring.

3. Stir the flour until it becomes fluffy.

4. Start kneading the dough.

5. Knead the flour until it is bowl smooth and hand smooth, and then proceed with fermentation.

When fermenting dough, chop the meat filling and sprinkle some cooking wine together.

7. Add chopped scallions, appropriate amount of sugar, salt, cooking wine, soy sauce, oyster sauce, pepper, sesame oil to the minced meat, and then add an egg and stir.

8. Stir quickly in one direction and add a small amount of water in the middle several times.

9. Stir until the meat filling is thickened.

10. When the dough has fermented to twice its size, poke it in the middle with your finger without rebounding.

11. Continue kneading the dough and remove any bubbles from it.

12. Cover with a damp towel and wake up for about 15 minutes.

13. Sprinkle some dry flour to prevent sticking, knead the dough into long strips, and cut them into small pieces.

14. Use a rolling pin to roll out the thick skin in the middle and thin skin on both sides.

15. Place meat filling in the middle.

16. Fold the buns and make them into buns.

17. Put a little oil in the flat bottomed pot and evenly put the buns into the pot.

18. Fry over medium heat until golden brown at the bottom.

19. Add an appropriate amount of water, about half of the bun, and simmer over low heat for 5 minutes.

20. Enlarge the area of the steamed buns, sprinkle with black sesame seeds, turn to medium heat and continue to simmer.

21. After the water in the pot is completely absorbed, turn off the heat, sprinkle with scallions and take out of the pot and plate.