1. Material: pie crust.
2. Filling: 160 grams of pork front leg meat, 70 grams of green onions.
3. Accessories: 30ml ginger juice (30ml hot water for 1 thick slice of ginger), 1/2 teaspoon dark soy sauce, 1 teaspoon light soy sauce, 1/8 teaspoon pepper, 1/8 teaspoon MSG, oil 1 tablespoon, 1/2 teaspoon salt, 1/2 teaspoon sesame oil.
4. Mix the yeast and milk evenly, pour in the flour, and knead into a soft dough. Knead the dough repeatedly until the dough is fine and smooth. Cover and leave in a warm place to ferment until doubled in size.
5. Chop the pork into meat fillings (do not chop too finely) and put it in a container.
6. Cut the ginger into small pieces, put it into a small bowl, pour in hot water, soak for a while, when the water is warm, squeeze it to make ginger juice, let it cool and set aside.
7. Add dark soy sauce, light soy sauce, pepper, and MSG to the meat filling, then pour in ginger juice (you can add some minced ginger), mix evenly (do not stir in circles), and finally pour Add oil, mix well and marinate for 30 minutes.
8. Take out the fermented dough, knead it to make air bubbles, divide it into five equal parts, cover it and let it rise for 5 minutes.
9. Wash the green onions, chop them into pieces, pour them into the meat filling, add salt and sesame oil, and mix well.
10. Roll out the dough into a round piece that is slightly thicker in the middle and slightly thinner on the edges. Add the stuffing and wrap it into a bun shape. Pinch the edge tightly and remove the excess thick dough knots. , put aside with the bottom facing down (needs to be covered to prevent air drying).
11. Complete the others in sequence.
12. Use a rolling pin to gently roll the prepared buns one by one into a pie dough, cover and leave to rest for 15 minutes.
13. Heat the pan, pour a little oil and turn it to heat again. Place the pie bottom side down and fry over medium-low heat until both sides are evenly colored. Open the lid and pour in two tablespoons of water and cover the pot until the water dries up.