Ingredients: flour 200g, bamboo shoots150g, mushrooms100g, shrimp150g, onion 20g, black sesame 5g, salt, chicken essence 5g, lard 50g, peanut oil 50g and yeast 2g.

1. Wash the yeast powder with warm water, add a small amount of flour several times, knead it into a smooth dough, and cover it with plastic wrap to wake it up.

2. Wash and peel the bamboo shoots, cut them into thick slices and blanch them in boiling water for 3-5 minutes.

3. Dice the bamboo shoots, wash and dice the incense pot, and peel and dice the shrimps for later use.

4. Wash the shallots and cut them into sections for later use.

5. Heat a small amount of oil in the pot to 70% heat, add chopped bamboo shoots, mushrooms and shrimps, add appropriate amount of salt and chicken essence, and stir-fry until the shrimps turn red and the mushrooms become soft.

6. Add half a spoonful of lard to the fried three fresh stuffing and mix well.

7. Knead the proofed dough into long strips, cut it into batter with appropriate size, flatten the batter, and roll it into thin skin at the middle and back edges.

8. Fill in the three fresh stuffing, fold and close the mouth, and close the wrapped buns.

9. Put the right amount of oil into the pot, heat it to 50% heat, and put the steamed bread into the pot with the mouth facing down.

10, slowly fry on medium and small fire until the bottom of the steamed stuffed bun has a yellow crispy bottom, and add water to half the height of the steamed stuffed bun.

1 1. After adding water, cover the lid when the steam rises, and continue to fry on low heat until all the water in the pot evaporates. Open the lid and sprinkle with black sesame seeds and chopped green onion.