Cooking Steps

1. 

   Step1:Step 1: soak the bacon for an hour in advance. Then wash it and cut it into small pieces. Put it into a steamer and steam for half an hour. The meat should be fat and thin. The purpose of steaming and reusing is to avoid that it is not easy to cook when frying. It is also hard to affect the tast

2. 

   Step2:Step 2 - while steaming bacon, wash celery and dice it. Put it in a bowl for later use. Then pour glutinous rice flour into a larger container to knead the dough. Add it in cold white and open it in several times. Never add too much at one time to avoid the dough being too wet and difficult to operate. Forget to take a picture, which is described in this step. Knead it into a smooth dough and divide it into five equal parts (if you like a big one, you should have fewer parts

3. 

   Step3:At this time, the meat has been steaming for about 20 minutes. Open the lid, pour the prepared Douchi into the bowl, mix well, cover the lid and continue steaming for 10 minutes. Later, you will find that the fragrance makes you want to eat the stuffing directly. Ha h

4. 

   Step4:Step 4: steam the meat. It's fragrant out of the pot. Then pour the prepared diced celery (or other things you like) into the pot and mix it well. I didn't take a picture of this step. Because my hands are not available. Put the dough into the palm and rub it. Then flatten it. Don't press it too thin. Otherwise, the filling will be revealed later. Then put a spoon of filling on it. Wrap the filling in the inside like a baozi Then squash slightly.

5. 

   Step5:The fifth step is to put the oil in the pan after cooking. Heat the oil and turn it into a small one. Gently put in the prepared cake. Fry it until golden yellow. Turn it over to the golden yellow. Pour a little bit of cold water along the wall. Cover the pot for a few minutes

6. 

   Step6:It's ready to eat. It's delicious. In addition, I didn't put salt in it, because the salt of bacon and Douchi is enough. I seasoned it according to my own need