Exclusive Pan-Fried Preserved Vegetable Pork Bun

Set aside the braised minced pork with preserved mustard greens (you can refer to the recipe).

After adding an appropriate amount of starch water to the minced meat with preserved mustard greens, thicken it and then refrigerate for later use.

Add to the basin.

Add flour and baking powder to the bowl, with a pinch of salt.

Add clear water.

Stir until it forms a flaky texture.

Knead the dough until smooth and cover it to ferment.

Ferment until it doubles in size and the dough has a honeycomb texture.

Refrigerated dried plum vegetable and meat filling reserved for later use.

After kneading the dough to remove the air and make it smooth, divide it into small dough pieces.

Roll out the dough preparation thinly and set aside.

Add an appropriate amount of dried plum vegetable filling.

Fold and seal the bun.

Heat oil in a pan and put the wrapped buns in.

Pan-fry until the bottom is golden brown.

Add the starch water.

Bring to a boil over high heat, then simmer over medium-low heat for about 5 minutes.

Reduce the starchy water, and finally shake the bottom of the pan to evenly pan-fry the buns over low heat for 1 to 2 minutes.

Finished product.

Finished product.

Finished product.