Raw decoction buns
The finished product is soft and fluffy, the meat filling is tender, it is best to eat it while it is hot; take a bite full of soup, sesame seeds and green onions are fragrant, and the mouth remains fragrant.
Ingredients 200 grams each of pork hind leg meat, pork skin and high gluten flour.
Seasoning 3 grams of yeast powder, ingredient a (15 grams of minced green onion and ginger, 5 grams of soy sauce, salt and monosodium glutamate, 120 grams of egg liquid, 10 grams of corn starch), 10 grams of cooked sesame seeds, 5 grams of green onion, 60 grams of salad oil.
1. Cut the pork skin into granules, add the hind leg meat, a material, put it into the crusher and beat it into a puree, that is, it becomes the filling. 2. Add 100 grams of water, yeast powder, and form a dough with high gluten flour and let the noodles sit for 20 minutes. 3. Take 20 grams of the agent, roll out into a dough crust, wrap 60 grams of filling, seal to make a bun. 4. Heat the salad oil in the pot, pour 60 grams of water, put in the bun, cover, fry on low heat for 7 minutes, take out the plate, garnish with cooked sesame seeds and green onion.
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![The intelligence station | the fried loose meat that the old Jinan people love to eat, and this is authentic! Did you get it?[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)