Fresh Meat, Shepherd's Purse, and Lotus Root Pan-Fried Buns Exclusive

Finely chop the fatty and lean layered meat.

Place the shredded ginger and sections of green onion in a bowl, and add water to soak for 10 minutes.

Mix the minced meat with salt, cooking wine, light soy sauce, oyster sauce, and scallion-ginger water.

Wash the shepherd's purse clean, blanch it in boiling water until soft and discolored, then take it out and cool it in cold water.

Squeeze out the water and chop finely.

Peel the lotus root and put it in a blender to crush finely.

Mix Shepherd's purse and lotus root into the minced meat to make the filling.

Mix flour and yeast, add water to form a smooth dough, cover with a damp cloth, and let it ferment in a warm place.

The fermented dough has a dense honeycomb inside.

Take the dough out and knead it evenly on the countertop, roll it into long strips, and cut them into small portions.

Flatten it and roll it into a dough sheet that is thicker in the middle and thinner around the edges.

Wrap into small buns and let them rest for 15 minutes.

Put oil in the frying pan and slightly fry the small buns.

Add water to one-third the height of the buns, cover, and cook.

Let the moisture evaporate, sprinkle in the chopped green onions and black sesame seeds, and let it simmer for a while

Fresh and fragrant pan-fried buns.