Royalties
flour
400 g
water
205 g
yeast
4 g
sugar
Egg
2 pcs
pork
Amount
leek
A handful
Shallot ginger vermicelli
Raw smoked old soy sauce
Peppercorn powder pepper powder
1. Dissolve the yeast and sugar in water, add flour and knead into a relatively smooth dough.
2. Leave it in a warm place to ferment until it is twice as large, tearing it open and honeycomb-like.
3. While the dough is fermenting, start preparing the filling. Wash the vermicelli and soak softly
4. Wash and chop leeks, green onions and ginger. Mince the fresh meat
5. Pour the right amount of cooking oil into the pot, add the vermicelli, add the appropriate amount of soy sauce, pepper powder, pepper, oyster sauce, quickly stir-fry and put out.
6. Chop the sautéed vermicelli
7. Put the chopped noodles and other fillings together, add two eggs, then add the appropriate amount of cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper powder, pepper powder, sesame oil, and stir the filling clockwise.
8. Stir the filling well
9. Divide the dough into 25 grams of small pieces.
10. Take out a small dough and roll it out, noting that the edges are thin and the middle is thick.
11. Add the right amount of filling
12. Pinch out the pleats and turn them into a small bun. Wrap them all up in turn.
13. Put small buns in a non-stick frying pan, pay attention to some gaps in the middle, just enough to put 14.
14. Mix a bowl of thin flour water
15. Turn on medium heat, drizzle with flour water, use a small spoon to hold a little cooking oil, pour a few drops in the middle of each small bun. Then cover the pot.
16. Observe from the side, and when the bottom water is dry and the color becomes darker, you can turn off the heat. Sprinkle some cooked black sesame seeds, chopped green onions, beautiful and beautiful.
17. Buckle a large 10-inch plate
18. Flip it over, and the bottom is also beautiful. Less oil crisp bottom water frying bun is ready, hurry up and let's have one