Leavened Water-Fried Bun

Pour 5 grams of yeast powder into warm water to dissolve it. In a bowl, add 500 grams of flour. Use the yeast water you just dissolved to mix with the flour, stirring while pouring until it forms a cotton-like texture, then knead by hand into a smooth dough. Cover and let it rise for two hours.

Pick the chives, wash them clean, and drain the water.

Soak in warm water for 20 minutes, wash thoroughly, remove the roots, and chop.

Soak the vermicelli in boiling water until soft, then drain the water using a strainer.

Pork belly bought from the supermarket was ground by the seller into minced meat. At home, it was marinated with scallions, ginger, five-spice powder, and light soy sauce for an hour, then stir-fried in a pan until cooked, and finally cooked with doubanjiang until fragrant.

Chop the chives, wood ear mushrooms, and vermicelli, and put them in a bowl. After the cooked minced meat has cooled, pour it into the bowl as well, then add a spoonful of peanut oil and mix evenly.

Let the dough rise until it has doubled in size and has a honeycomb structure; then it is ready.

Place the dough on the board and knead to release the air, kneading it into a smooth dough.

Roll it into a slightly thicker long strip.

Cut the dough into evenly sized pieces.

Roll the dough into a wrapper with a rolling pin, place the wrapper in the palm of your hand, put in the filling, and wrap it into the shape of a bun.

The buns used for pan-frying are smaller than large buns but larger than dumplings. Tian's leavened pan-fried buns need a second proofing. Place the buns on the cover mat and cover them with a steamer cloth to proof for another 20 minutes.

Pour oil into the pan, and when the oil is half hot, add the buns. Fry until the bottom turns yellow. Pour water along the edge of the pan until it reaches one-third of the buns' height, cover with a lid, and fry over medium-high heat until there is no water left in the pan and a sizzling sound is heard.

The freshly fried oil-sealed buns are golden in color, with one side crispy and the other three soft and fragrant. They should be eaten while hot, crispy but not hard, fragrant but not greasy, and extremely delicious. Those who like dipping sauces can have a dish of vinegar and garlic-flavored oil. If paired with a bowl of rich millet porridge, it is truly a satisfying meal. This is the taste of home!