How to make hand-caught meat buns

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  1

  Cut the chicken legs twice into the thickest part to make it easier to taste. Dice the green pepper and half of the onion, and tear the other half of the onion into medium chunks.

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  2

  Put the chicken legs in a bowl, add two spoons of Donggu Yipin fresh soy sauce, half a spoon of braised soy sauce, a spoonful of Donggu oyster sauce, and a spoonful of black pepper juice and marinate for 30 minutes.

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  3

  Place the onion pieces at the bottom of the pot and add the marinated chicken legs. Pour the remaining marinating sauce into the pot, add bay leaves, star anise and half a bowl of water and simmer for 30 minutes. Remove and set aside.

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  4

  Remove the bones from the cooled chicken legs and chop into small pieces.

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  5

  Heat oil in a pan, add green pepper diced and onion diced and fry until cooked, then add chicken diced. Stir well and set aside.

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  6

  Cut the hand cake in the middle with a knife, then roll it up in one direction from the cut point, roll it into a shape like an ice cream cone, then stand it up with the arrow pointing up, and use your hands to move it down. Press into a round cake.

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  7

  No need to put oil in the pot.Place the hand cakes into the pan and fry over low heat until cooked.

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  8

  Then use a knife to cut it in the middle without cutting it off, and then stuff it with enough chicken.

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  9

  The hand cakes are golden and crispy, with a light salty aroma, and they taste great when paired with chicken legs! ! It's really delicious.