Ingredients: chopped green onion, Jiang Mo, thirteen spices, oil, soy sauce, soy sauce, oil consumption, salt, sesame oil and chicken essence.

1. Add boiled water, chopped green onion, Jiang Mo, thirteen spices, hot oil, soy sauce, oyster sauce, salt, sesame oil and chicken essence into minced meat and mix well.

2. Add 300g flour, proper amount of yeast, sugar and 150 ml warm water into a bowl, knead into dough, and ferment for 2 times.

3. Knead the noodles into long strips, roll them into buns, add the meat stuffing, knead small wrinkles, add flour and water to the bowl, and stir them into flour and water.

4. Brush the electric baking pan with oil, fry the steamed bread until the bottom is golden, pour in flour and water, and sprinkle with black sesame seeds and chopped green onion after the water is boiled.

Special flavor of fried dumplings;

According to the different fillings, the "fried dumplings" can be divided into "beef fried dumplings", "pork fried dumplings" and "leek fried dumplings", but the production methods are basically the same. The key to "water-fried bag" is to correctly grasp the heat. The temperature should not be too high when frying. Under normal circumstances, the oil temperature of the pot should be kept at 50% heat. In addition, prepare the batter and master the time of pouring the batter. The time to pour the batter should not be too early or too late, otherwise it will affect the quality of the "fried dumplings".