Pan-fried buns with pork and yardlong beans filling

Dry oil beans from the Northeast, set aside.

Soak overnight, then drain the water.

Choose good scallions, wash them clean, and set aside.

Squeeze out the excess water from the yardlong beans and grind them together with the green onions using a meat grinder.

Set aside the minced pork.

Let the cooled Sichuan pepper water be added in three portions, stirring clockwise.

Until the filling becomes thick and elastic, add a little peanut oil, light soy sauce, and dark soy sauce, and mix well.

Continue adding an appropriate amount of salt and a little chicken bouillon for seasoning, then mix well.

Add a little yeast, sugar, and warm water to the flour, stir into a flaky mixture, let it rise until it doubles in size, and knead into a smooth dough.

Roll into long strips and cut into evenly sized pieces.

Roll out the bun dough into thin wrappers.

Wrap the filling.

Already wrapped.

Heat a skillet, add a little oil, and arrange it.

Pour in enough water to cover half of the buns, as shown in the picture.

Fry over medium-low heat until there is no water in the pan.

Flip it over and fry until golden brown.

Take it out of the pot and serve it on a plate.

Finished product image.

Tear it apart, and the aroma fills the nose.