200g flour, warm water, yeast, salt together into a smooth dough, covered with plastic wrap and fermented to 2 times larger. The dough is slightly sticky at this time. Add the remaining 50g of flour and knead it into a dough to form: a half-baked dough. Cover with plastic wrap for 20 minutes. (The dough in the figure is also added with seaweed)
Make crab yellow filling. Open lard, stir-fried chopped green onion, ginger and crab yellow, until the aroma comes out, it can be mixed with pork stuffing
Stir all the ingredients in the pork stuffing, add the crab yellow filling and continue to stir evenly. Add 50 ml of water (not written to the material table) and continue to stir until the water is completely absorbed.
The waking dough is divided into small doughs as large as yolk. Stuffed into a dough and stuffed with stuffing.
Pan or electric cake is heated by oil, and the bun is placed face down in the pan, evenly spread out and gaps between the bun. Pour in half the water without the buns and cover the lid.
When the water is almost evaporated, open the lid and sprinkle with shallots and sesame seeds, then pour a little oil, and cover the lid for about 30 seconds to cook.
If there is pig skin frozen, it can be cut into pieces, and the raw fried bag will have a pulpy taste.