Pan-Fried Mantou

Shanghai calls steamed buns steamed buns, therefore, fried steamed buns are really fried steamed buns. Fried steamed bread can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. Semi-fermented flour is used for frying. Fresh meat and skin jelly are reported. They are fried in rows in a pan. During frying, cold water is poured several times. Finally, chopped green onion and sesame seeds are sprinkled, and you are done. Its bottom is golden yellow, hard and fragrant with crispness, the steamed bun is white, soft and loose, the meat stuffing is fresh and tender with a little marinade, and there is the fragrance of sesame or onion when chewing. It is better to eat hot out of the pot. Fried steamed bread was originally a variety of tea house and tiger stove (boiled water shop). The stuffing is mainly fresh pork with skin jelly. After 1930s, specialty store with raw fried steamed bread was introduced in Shanghai catering industry, and many varieties such as chicken and shrimp were added to the stuffing. Delicious points: crispy bottom, thin skin and fragrant meat. Bite it up, and the gravy is wrapped in meat, oil, onion and sesame, and it tastes first-class.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)