Leavened Scallion and Pork Shaobing

Prepare baking powder, white sugar, white vinegar, and salt.

Put the flour into a bowl, then add sugar, white vinegar, salt, and baking powder.

While pouring the water, stir with chopsticks until it becomes a flocculent texture.

Knead into a dough by hand, cover with a lid, and place in a warm area to ferment until it doubles in size.

Grind the front leg meat into minced meat and add salt.

Pour in the five-spice powder.

Wash and cut the freshly picked scallions into pieces, and wash the ginger.

Use a blender to crush the green onions. Cutting fresh green onions can easily make you tear up, but crushing them with a blender is very convenient.

Add the minced scallions and ginger into the ground meat, then pour in the pre-fried Sichuan peppercorn oil.

Pour in an appropriate amount of sesame oil and stir thoroughly with chopsticks.

When the dough has risen to twice its size and has a honeycomb structure, it is ready.

Place it on the cutting board and knead to release the air, then roll it into a long strip.

Cut into evenly sized pieces.

Roll it into a dough that is thin on the edges and thick in the middle.

Put the minced meat in.

Pinch into the shape of a bun.

Then turn it over and gently press it flat with your hand.

After finishing, place it on the covered cloth and let it rest for 10 minutes.

Pour oil into the frying pan, and when the oil is half hot, put in the pancake base, cover it, and simmer over low heat.

Pan-fry until both sides are golden brown. Press it with your hand and if it bounces back immediately, it's ready. Generally, frying for about 10 minutes will be enough.

The meat fire cake is crispy on the outside and tender on the inside, with a fragrance that spreads everywhere.

The meat-filled baked bun made with leavened dough has a crispy outer layer and a soft, tender inside. It is delicious and easy to digest.