Crispy fried buns

1. 300G flour.

Dissolve 2.3 grams of fermented flour in warm water and add it to the flour.

3. Mix it into dough.

4. Repeatedly knead into smooth dough.

5. Cover the dough with cloth and ferment it to twice its size.

6. Add an appropriate amount of dry powder to the fermented dough and knead it back to its original size repeatedly.

7. 200G pork leg meat. Crush it in the food processor. Half a carrot is almost shredded. Add shredded carrots, chopped shallots and an egg to the minced meat, and then add salt, chicken powder, soy sauce, cooking wine and oyster sauce.

Stir in the same direction for 2 minutes.

9. Divide the kneaded dough into small pieces.

10. Roll each small piece into a round thin sheet.

11. Wrap in the filling.

12. Pinch out the wrinkles.

13. Heat a flat bottomed pan, add less oil, and place unrelated buns on top. Reduce the heat and fry the bottom of the steamed buns slightly.

14. Add 100ml of clean water. Cover the lid. Fry over medium heat for 2 minutes, then turn to low heat for 2 minutes.

15. Open the lid and sprinkle white sesame seeds. Cover the lid and simmer for 2 minutes.

16. Open the lid and sprinkle chopped scallions. Cover up. Reduce heat for 2 minutes. Smell the fragrance and make a crackling sound to turn off the fire. You can start eating after simmering for 3 minutes.

17. Crispy fried buns