Take a bite of the raw fried bun that will burst the juice, a simple lazy method, the bottom is golden and crispy, and the skin is thin and filling

The raw fried buns that will burst the juice must be indispensable for the meat skin jelly, which is delicious but complicated. If you want to burst the juice, what should be used instead, I will share with you a particularly simple method, which can also make a fried bun with bursting juice

Ingredients: pork belly, green onions, shallots, all-purpose flour, yeast, water, cooked black sesame seeds

Detailed instructions:

1. Add yeast to the flour, the ratio is 100g of flour and 1g of yeast, add a small amount of flour many times, stir it into a flocculent shape while adding water, knead it into a dough, cover it with plastic wrap and ferment it to twice the size.

2. Cut the green onion into small pieces and the pork into small pieces

3. Put the pork and green onion together in a meat grinder and stir into minced meat; Add half a bowl of water, salt, chicken essence, sugar, oyster sauce, dark soy sauce and cooking wine and stir along the way; Adding water is a key step in bursting the juice, and don't omit it

4. It's summer now, and it's fermented in an hour, and there is a honeycomb when it is opened. If it is fermented in a warm place in winter, the fermentation time can be extended appropriately

5. Take out the dough, knead the dough to drain the air, and divide it into small doughs of the same size

6. Roll out into a small round cake with a thickness of about 3 mm on both sides and a thickness of about 3 mm, and wrap it in the filling, just like the usual way of wrapping buns

7. After wrapping, check whether there is any exposure of the filling, cover with plastic wrap for the second fermentation, 30 minutes in summer and 1 hour in winter

8. Put more oil in the pot, place the buns with the bottom facing up, fry until the bottom is golden, pour in half a bowl of water, the amount of water is half the height of the buns, cover the lid and other water to drain, sprinkle with chopped green onions and cooked sesame seeds.

Notes:

1. The dough is fermented twice, and the buns will be softer

2. When the water of the fried buns is dried up, simmer for 5 minutes and lift the lid, and the buns will not retract or collapse