Pan-fried bun

Pick the chives, wash them clean, and let them dry.

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

Put the wood ear mushrooms into a basin, sprinkle with flour, and pour in warm water to soak. After 10 minutes, when the wood ear mushrooms have softened, rinse them clean under tap water.

The pork belly bought at the supermarket was ground by the seller, then marinated with scallions, ginger, five-spice powder, and light soy sauce for 1 hour. It was stir-fried in an oil pan until the oil came out, then 1 spoonful of doubanjiang was added and fried until fragrant.

Remove the stems from the wood ear mushrooms and chop them, trim a little of the roots from the chives and chop them, cut the vermicelli into small pieces, put the cooled minced meat into a bowl, pour in 1 tablespoon of peanut oil, add an appropriate amount of five-spice powder, and sprinkle in half a teaspoon of salt when starting to wrap.

After the filling is properly prepared, get ready to start wrapping.

Pour 500 grams of flour and 2 grams of yeast into a bowl, gradually add warm water while stirring until it forms a flaky mixture. Knead it by hand into a smooth dough, cover with a lid, and let it rest for 2 hours. After resting, place the dough on a work surface and knead until smooth, roll it into a long strip, cut into evenly sized pieces, flatten each piece, and roll it into thin wrappers to wrap the filling.

Place the wrapped large buns on the cloth-covered tray and let them rest for 20 minutes.

Put clean water into a bowl and add a spoonful of cornstarch.

Brush a layer of oil in the pan, turn the heat to low, place the buns in, and fry until the bottom turns yellow. Pour in starch water along the edge of the pan until it reaches one-third of the bun's height.

Cover the pot with a lid and cook over medium heat until the starch water hardens.

Sprinkle black sesame seeds before taking it off the stove, and it's ready to eat.

Crispy but not hard, fragrant but not greasy, deliciously tasty pan-fried buns—one can eat five or six in a meal.