Pan-fried bamboo shoot buns

1.Close-up.

2. Prepare the materials for making stuffing.

3. Chop bamboo shoots and onions into fine dices.

4. Chop the pork belly into fine cubes, add a spoonful of cornstarch and 3 grams of salt, and stir to combine.Muscles.

5.Add 5 grams of oyster sauce and 5 grams of soy sauce and stir evenly.

6. Add the chopped bamboo shoots and onions and stir.

7.Add a little pepper and mix thoroughly.

8. To make bun wrappers, add 250 grams of all-purpose flour, yeast, sugar and egg liquid , then add 100 grams of water, mix well, and ferment for 40 minutes.

9. Ferment the dough until it doubles in size, then knead and deflate.

10. Divide the dough into small pieces, use a rolling pin to roll the dough into a diameter of about 8 cm, such as Same as dumpling wrappers.

11. Roll out the bun skin until it is thin around the edges and thick in the middle.Wrap it and let it ferment for 20 minutes..

12. Heat a small amount of oil and fry quickly over medium heat for a while.

13.Observe the bottom of the buns, fry until slightly yellow, heat water immediately, soak the buns in water for three times Halfway through, the fire steamed fiercely.

14.Observe the state of the pot, steam the water to dryness for about 12 to 14 minutes and then turn off the heat.

15. Once steamed, it is ready to be plated.

16. The fried bamboo shoot buns are finished and put on a plate for photos.