Pan-Fried Small Oil Roll

Put the dough ingredients into the stand mixer and start the machine to knead into a smooth dough at low speed.

Chop the scallions, and chop the Cantonese sweet sausage and set aside.

Chop the green onions and place them in a bowl, add salt and oil, and mix evenly.

Fry the diced sweet sausage in a frying pan until fragrant, using low heat. Cook the diced sweet sausage until it becomes translucent, but don't burn it.

Pour the fried sweet sausage pieces into the dough, then start the stand mixer again to knead the sweet sausage pieces into the dough.

Take out the kneaded dough, shape it into a square, and then roll it into a square dough sheet. Evenly spread the mixed scallion paste on top of the dough sheet.

Fold the dough sheets and cut them into small dough pieces.

Stack two sheets of dough together, stretch them by hand, and then twist them into small oil rolls.

After preheating the frying pan, turn off the heat, brush a little oil, put the prepared oil rolls in, and be careful to leave space for fermentation.

Cover the pot with a lid and let the oil ferment for 15 minutes.

Ignite, heat over medium fire for one minute, then add clear water to the pot, just enough to half cover the amount of oil rolls.

Cover the pot with a lid, turn to high heat, and heat for about 3 minutes.

Open the pot lid and let the steam in the pot dissipate. At this point, the oil roll has become quite plump. Keep heating over medium-low heat, and you can pour some oil along the edge of the pot to help form a crispy bottom. If the oil roll is fully cooked, you can fry it until the bottom is crispy and then remove it from the pot. If the oil roll is not fully cooked, cover the pot lid and continue frying over low heat for a few minutes. Shengjian oil rolls should not be made too large, as smaller ones are easier to cook through.