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1
Prepare baking powder, sugar, white vinegar, and salt. -
2
Put the noodles into a basin and pour in sugar, white vinegar, salt and baking powder. -
3
Pour in the water and use chopsticks to stir until it becomes flocculent. -
4
Knead the dough with your hands, cover it with a curtain and place it in a warm place to ferment until doubled in size. -
5
Beat the front leg meat into mince and add salt. -
6
Pour in allspice powder. -
7
Wash and cut the freshly chopped green onions into cubes, and wash the ginger. -
8
Use a blender to smash the onions. New onions tend to shed tears when they are cut. It is very convenient to use a blender to smash them. -
9
Put the onion and minced ginger into the meat filling, and then pour in the pre-fried pepper oil. -
10
Pour in an appropriate amount of sesame oil and stir thoroughly with chopsticks. -
11
It is enough to let the dough double in size and form a honeycomb shape. -
12
Place it on the chopping board, rub to exhaust, and roll into long strips. -
13
Cut into evenly sized pieces. -
14
Roll out the dough into a thin layer around the edges and thick in the middle. -
15
Put the meat filling in. -
16
Shape into buns. -
17
Turn it over and flatten it gently with your hands. -
18
After it is done, place it on the curtain and let it rise for 10 minutes. -
19
Pour oil into the pan. When the oil is 50% hot, add the cake embryo, cover it, and fry slowly over low heat. -
20
Fry until both sides are golden brown and spring up immediately when pressed with your hands. Generally, it will be done in about 10 minutes. -
21
The meat is charred on the outside and tender on the inside, and the aroma is overflowing. -
22
The meat made of leavened noodles is crispy on the outside and soft on the inside. It is delicious and easy to digest.