My favorite crispy base - fried cowpea and minced meat buns

Overview

The fillings are tender and juicy, and the base is crispy and delicious. You can mix it with some sauce and eat it, it couldn’t be more delicious...

Raw material picture.
Dissolve the yeast in warm water, pour it into the flour, and knead it into a dough of moderate hardness. Cover or cover with plastic wrap for fermentation.
Wash the pork belly, add onion, ginger and green pepper and chop into fine pieces.
Wash the cowpeas and cut into cubes.
Put the cowpeas and minced meat together, add oyster sauce, thirteen spices, a small amount of light soy sauce and sesame oil, and an appropriate amount of salt and mix well.
Let the dough rise until it doubles in size.
After the fermented dough is deflated, knead it smooth, let it rest for a few minutes, take out a part and roll it into a strip.
Cut into small pieces, sprinkle with a small amount of flour, flatten and roll out thinly.
Add the fillings and wrap it to your liking.
Wrap all the buns in this way and let them ferment for 10 minutes. Pour a small amount of oil on the bottom of the pot. After it is slightly hot, add the buns and fry over low heat for a few minutes.
Add appropriate amount of cornstarch to water and stir evenly. Pour the watery starch along the edge of the pot.
Cover and heat over medium-low heat for about 10 minutes, until the pot sizzles and the soup dries up.
Use a plate to press the pan-fried buns over, turn it upside down, and a perfect and attractive plate of golden and crispy pan-fried buns is ready.