Crystal bag

Overview

Both adults and children in our family love to eat it. It’s best to eat it while it’s hot. It’s fragrant but not greasy and has a bit of a crunchy texture. Hahaha, my hands are clumsy, the buns I made are so ugly

Tags

• staple food
• home cooking
• flour
• pork suet
• white sugar
• yeast warm water

Ingredients

Steps

1. 1 Cut the pork fat into small pieces, put it in a bag, add sugar, mix well and marinate for a day and night

   

2. 2 Add a little sugar to warm water, add yeast and mix well

   

3. 3 Add the flour to the yeast water and mix well, cover and ferment for an hour

   

4. 4 The inside of the fermented noodles is organized into a honeycomb shape

   

5. 5 Take out the dough, knead it for a while and deflate it

   

6. 6 After kneading, divide into pieces and roll out the skin

   

7. 7 Wrapped in marinated fatty meat

   

8. 8 Do it in sequence, put it in the pot and continue to ferment for ten minutes. After fermentation, steam for fifteen minutes, turn off the heat and simmer for three minutes

   

9. 9 Eat while hot

   

10. 10 Delicious but not greasy, the fatty meat is crunchy