Pork belly meat (preferably slightly larger than me), stir fry under the pot, since the right amount of soy sauce, cooking wine, sugar, MSG, star anise, cinnamon, ginger and water on the surface (I cut the meat, so the water is less Some), after boiling, turn to small fire
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Peeled green beans washed with warm water for 4 hours
Add water over the surface, boil and simmer for 20 minutes to leave the fire, let cool naturally
Filter off the surface moisture and stir it into a delicate mung bean with a blender (also can be directly pressed into a bowl with a spoon)
Burn the red non-stick pan, pour the green bean paste and stir fry
Stir fry until the water is dry, add sugar, soy sauce and chicken essence continue to stir fry
Stir-fry to make it a bunch of salty beans
The water and oil skin material is firstly smoothed into a smooth dough, and the oily material is mixed into a dough.
The water oil skin and the oil cake are divided into several equal parts, and the salted bean paste is wrapped in the braised meat to make the filling.
Water oily skin into a wrap
Rolled up into a tube
30% off after opening
Finally, it is thick into the middle, and the periphery is slightly thin.
Put the stuffing into a buns
Discharge into a baking tray that has been oiled (or with a high-temperature baking cloth), brush the surface of the egg yolk twice, and sprinkle with black sesame
Bake oil on the baking tray (or high temperature baking cloth), preheat the oven to 180 degrees, and bake the middle layer for about 20 minutes.