[Zhejiang cuisine] pan fried buns

1. Materials prepared.

2. Wash the sliced meat and boil it in a hot pot.

3. Cut the cooked meat into small pieces, boil them in a pot, and freeze them in the refrigerator to make a skin jelly for later use.

4. Add chopped scallions, salt, sugar, ginger powder, pepper, soy sauce, chicken essence, sesame oil, scallion ginger water, and jelly to the pork filling.

5. Stir evenly and set aside for later use.

6. Put the yeast into warm water to melt, slowly pour it into the flour and stir continuously with chopsticks.

7. Rub it into a "three light" pattern.

8. Cover with plastic wrap and ferment until twice the size, then take it out and let it exhaust and knead.

9. Rub and knead into long strips.

10. Divide into squeezed pieces, roll them into thin dough around the middle and then wrap them with filling.

11. Apply oil to a non stick pan, add pan fried buns, sprinkle with black sesame seeds, and let it sit for 10 minutes.

12. Heat and fry for 2 minutes. Add two-thirds of the cold water that covers the pan fried bun and simmer over high heat.

13. Cover and simmer until the water is dry.

14. Pour in an appropriate amount of sesame oil and simmer again for 2 minutes.