Exclusively Pork and Cowpea Blossom Pan-Fried Buns

Chop the diced meat into minced meat, then mix it in the same direction with scallion-ginger water, salt, cooking wine, light soy sauce, and oyster sauce.

Snap off both ends of the yardlong beans and clean them thoroughly.

Blanch in boiling water, then remove and cool.

Cut finely.

Chopped cowpea, minced meat, mashed garlic, and vegetable oil are mixed together to make the filling.

Add water to the flour and knead into a smooth dough, cover and let it rise for half an hour.

Divide into small portions and flatten them, rolling them into dumpling wrappers.

Wrap into small buns.

Mix starch and water in a 1:10 ratio to make starch water.

Brush oil on the frying pan and place the small buns to fry.

Brown the bottom to set the shape.

Pour the starch water until it reaches half the height of the buns, cover, and cook.

Cook until the moisture is gone, then sprinkle with chopped green onions.

Crispy ice crystals.