1. Peel, wash and cut ginger into powder for later use; Wash pork and chop it into minced meat for later use.

2. Put the pork into a pot, add Jiang Mo, soy sauce, refined salt, monosodium glutamate, sugar and cooking wine, stir along the same direction with chopsticks, add a proper amount of clear water in several times, then whip it hard, and finally add sesame oil and stir well to get the filling.

3. Mix flour and yeast together, mix with warm water, and knead evenly. When the dough starts, add a proper amount of edible alkali, knead thoroughly, divide into about 50g of four evenly sized agents, roll them into skins, put the stuffing in the middle of the skins, pinch the edges tightly, and knead them into 18-20 small pleats, thus obtaining the green buns.

4. Use a flat-bottomed non-stick pan, pour a proper amount of oil, put the steamed buns into the pan, and fry for a while.

5. Pour in a proper amount of water, the amount of which should probably cover the whole bottom of the pot, and cover it.

6. When the water is almost dispersed, the steamed stuffed bun is fried. After putting it in water for about five minutes, see if the steamed stuffed bun is fried well. First, you can watch the water disappear. Second, you can gently turn the steamed stuffed bun, and the bottom is almost browned. It takes several times to master the heat. Sprinkle black and white sesame seeds and shallots before cooking, and it is finished ~ ~