Cabbage and beef fried buns

Add yeast to flour and mix well

After melting the white sugar (skin) in warm water, slowly pour it into the flour, stirring until it becomes fluffy.

Take away the chopsticks and knead the dough with your hands until smooth. Cover and place in the oven to ferment for about 30 minutes.

Make the stuffing. Soak Sichuan peppercorns in a little boiling water to make Sichuan peppercorn water.

Pour the peppercorn water into the beef filling one at a time, then add salt, sugar and pepper to taste and stir.

Add oyster sauce and other seasonings.

Wash and cut the Chinese cabbage into cubes and put it into a blender

Stir into diced pieces

Squeeze off excess water from Chinese cabbage and mix into beef filling

Keep the mixed stuffing aside

Take out the fermented dough, dip it in some dry flour, deflate it and knead it back to its original size.

Roll the dough into long strips and cut into small pieces of equal size

Take a piece of dough and make it into a round shape. Use a rolling pin to roll it into a dough with a thick middle and thin edges

Wrap in appropriate amount of fillings.

Make pleats with your right hand counterclockwise.

Wrapped buns

Pour corn oil into the pan, put the wrapped buns into the pan, and let them rise for about 10 minutes

Heat the pan over high heat and fry for a while, then pour in water. The amount of water should be about half the waist of the buns.

Cover the lid and continue to cook over high heat for about 5-8 minutes.

Boil the water in the pot dry. When you hear the gentle sound of the frying pan, change the heat to medium-low and simmer for a while. Turn off the heat when you smell a slightly burnt aroma. Carefully open the lid of the pot, pick up a bun with chopsticks and look at the bottom.

The crispy ice flower bottom is delicious.

Best eaten while hot.

Finished product.

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