Flour and pork do this, the skin is soft and filling, does not shrink and does not collapse, and it is simpler and more delicious than steamed buns

Today we are going to make meat rolls, some places are also called meat dragons, no steaming, electric baking pans or pans can be made, simple and time-saving, open the lid without retraction, than the success rate of steamed buns.

【Ingredients】

Flour, yeast, water, pork, green onions, ginger

【Directions】

Prepare 300 grams of flour, add three grams of yeast, stir well, add 160 ml of warm water, stir until flocculent, knead into a smooth dough, cover and let rise until twice as large.

Prepare a piece of pork, cut it into small pieces, put it in a meat grinder to form a meat filling, then pour it into a large bowl, add salt, chicken essence, five-spice powder, dark soy sauce, light soy sauce, oyster sauce, cooking wine, and stir well in one direction.

Then prepare a handful of shallots, cut them into chopped green onions, then add them to the meat filling, add an appropriate amount of cooking oil, stir well again, and the filling is ready.

After the dough has risen, take it out and knead it to exhaust, knead it into long strips, press it flat with the palm of your hand, then roll it wide and thin with a rolling pin, put the meat filling in the middle, arrange it with a scraper, and then roll it up.

Cut it into small pieces with a knife about 4 cm wide, do not cut off the bottom, and press it in the middle of each small section with chopsticks.

Take a large plate and use the plate to coil the meat rolls so that they don't lose their shape. Be careful not to turn the meat rolls, but to turn the plate.

Brush the pan or pan with oil, do not turn on the heat first, put the meat rolls with the help of a plate, cover with a lid, and let rise twice.

Rise until the volume becomes significantly larger, then turn on the heat, fry for two minutes, fry until the bottom is golden brown, add an appropriate amount of water, cover with a lid, and simmer the water. After simmering, open the lid, press to rebound and cook, if not cooked, you can add water again and simmer.

Sprinkle black sesame seeds and chopped green onions on the surface before cooking, which can not only enhance the flavor but also play a decorative effect.

In this way, our meat rolls are completed, the bottom is golden and crispy, the surface is particularly soft, and it is simpler and more delicious than steamed buns.