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1
Chop the sauerkraut into small pieces. -
2
Squeeze out the excess water, minced meat and chopped green onion from the sauerkraut, put them into a basin, add an appropriate amount of salt, a little dark soy sauce, light soy sauce, cane pepper oil, sesame oil, peony seed oil, Season with five-spice powder and MSG and mix well. -
3
Add a little yeast, white sugar and warm water to the flour, stir it into a fluffy form, let it rise to double in size, and knead it into a smooth dough. -
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Shape into long strips and cut into evenly sized pieces. -
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5
Roll out into thin bun skin. -
6
Put in the fillings. -
7
Already wrapped. -
8
Heat a pan, add a little oil, and set it up. -
9
Pour water into half of the buns, as shown in the picture. -
10
Fry over medium-low heat until there is no water in the pot. -
11
Turn over and fry until golden brown. -
12
Remove from pan and plate. -
13
Picture of the finished product. -
14
Break it open, the fragrance is fragrant.