Thumb Shengjianbao is made as follows:

1. Grind the pork in a cooking machine. Prepare a bowl of onion-ginger water: chop onion and ginger and add half a bowl of hot water; let it cool and set aside.

2. Add: 1/3 tsp thirteen spice, 1/3 tsp chicken powder, 2g salt, 1 tsp light soy sauce, ? tsp oyster sauce to the pork stuffing, mix well. Add onion and ginger water in small amounts several times, stirring in one direction at a time, and then add again after it is completely absorbed.

3. Put a handful of chopped green onion on top of the meat mixture, pour hot oil over it, and mix well in one direction again.

4. Take the meat mixture, put it in the center of the skin, spread water around the skin, and wrap it into a bun shape.

5. Cold oil in a cold pan, code in the thumbtacks; fry until the bottom is golden brown; pour the starch water into the pan and flood the buns halfway up; cover the pan with a lid, bring to a boil over high heat, and simmer over low heat for about 2 minutes. Wait for the juice to dry up, low heat will be the bottom of the fried brown out of the crust (to shake the pot diligently), sprinkle sesame seeds and scallions, finished.

Non-stick pan frying essentials:

1. pan hot to smoke, add cold oil, slide a circle of the pan, a little more oil.

2. Add the shengjian in order.

3. Turn on low heat and fry until the oil starts to bubble, then start the timer for 2min.

4. 2min later, shake the bottom of the pan, the whole plate of shengjian will be followed by the pan sliding, never stick to the pan, if the slide does not work on the pan, and then vigorously shake the pan for a while.

5. Pour a small amount of water (which can be replaced by starch water)! Too much will stick to the pan. Don't add more than one-twelfth of a cup of water, it's too much! Just a little bit.

6. Cover and simmer for 3-5min, depending on the time the water in the pot is closed.