Pan-fried Bun with Preserved Mustard Greens

Flour, yeast, sugar.

Add an appropriate amount of warm water and knead into a dough.

Ferment at room temperature until it doubles in size.

Soaked dried mustard greens are chopped.

Pork shoulder

Cut into thin strips of meat.

An appropriate amount of chopped ginger and green onions.

Do not add oil; stir-fry the preserved vegetables to remove the moisture, then set aside.

Pour the hot oil into the shredded meat.

Stir-fry the shredded meat until dry and fragrant, then add the chopped ginger and green onions.

Add all the seasonings.

Add the preserved mustard greens and stir-fry until flavorful.

Add an appropriate amount of water and simmer for 10 minutes.

Drain the moisture, scoop it out onto a plate, and let it cool.

Take out the dough, knead to release the air, roll it into long strips, and cut into small dough pieces.

Flatten the dough with your hands and roll it into dough sheets.

Wrap the filling.

After making the buns one by one, let them undergo a second fermentation for 15 minutes.

Brush oil on the skillet and put in the buns.

Pan-fry over low heat until the bottom is golden brown.

Add water that has soaked 2/3 of the buns, cook over medium heat for 7 minutes, then cover and let sit for 5 minutes before uncovering.

Time's up.

When you open the bottom, each one is golden and crispy.

Finished product.

Fluffy and soft, you can eat three in one go.