海鲜生煎包 鲜掉眉毛的生煎包 感觉不够吃啊！

生煎包底部煎至金黄酥脆，闻着香，面白、软松，有扇贝的肉馅格外鲜，生煎包吃热的口感最好。
食材:韭菜1把,猪肉200克,扇贝肉80克,面粉250克。
调料:五香粉适量,花生油半勺,生抽半勺,盐3克,香油适量,蚝油2茶匙
The bottom of the pan fried bun is fried until golden and crispy, with a fragrant aroma. The surface is white and soft, and the meat filling with scallops is particularly fresh. The pan fried bun has the best taste when eaten hot.
Ingredients: 1 stick of leek, 200g of pork, 80g of scallop meat, 250g of flour.
Seasoning: An appropriate amount of Wuxiang powder, half a spoonful of peanut oil, half a spoonful of light soy sauce, 3g of salt, an appropriate amount of sesame oil, and 2 teaspoons of oyster sauce
00:00 开始
00:21 食材准备
00:29 烹饪步骤
02:18 制作技巧