How to make pan-fried dumplings with iced flowers

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, allowing those who make these delicacies to feel a long-lost pleasure. Today, I will introduce to you the method of making Binghua Pan-fried Buns, so that you can once again experience and enjoy the joy of success!

1. Wash the kidney beans, blanch them in a pot, and chop them after they cool down.

2.1 Dissolve the yeast in warm water, add it to the flour, then add appropriate amount of water, knead it into a soft dough (the dough should be softer), and place it in a warm place to ferment. When the volume of the dough increases and the inside becomes honeycomb-shaped, it is ready. Knead the fermented dough into long strips and then form into dough pieces.

3.2 Chop the pork belly into minced meat and add water several times to season it. Add minced ginger, salt, light soy sauce, dark soy sauce, pepper powder, chicken essence, pepper powder, and cooked oil, and finally chopped green onion. Stir in one direction. Add kidney beans and mix well before making dumplings.

4.1 Heat a flat pan (electric pan or non-stick pan), pour in a little oil, when it is 50% hot, put the buns in, cover and fry for one minute.

5.2 Roll the dough into skin, wrap the stuffing and make buns.

6. Pour in half a bowl of water (mix starch and water in a ratio of 1:10 into a bowl in advance) and cover the lid immediately. When you hear no sizzling sound in the pot, it's done.

7. After the buns are fried, turn them upside down on a plate.

If you have been eating takeout all year round, now that you know how to make pan-fried dumplings with icy flowers, you will definitely want to try making them yourself in the kitchen. Believe in yourself, and what you make will definitely be unique.