Main ingredients:

200g pork stuffing, 1 small box of thick soup, 200g flour.

Accessories:

Appropriate amount of salt, cooking wine 1 spoon, half a teaspoon of sugar, appropriate amount of salad oil, onion 1 root and a little pepper.

A little black sesame, ginger juice 1 spoon, half a spoon of sesame oil, light soy sauce 1 spoon.

1. Add some water to the pot and put a small box of thick soup treasure.

2. Stir well after boiling, then pour out and cool for later use.

3. Buy ready-made pork paste and add cooking wine.

Add ginger juice

5. Add some salt, sugar and pepper.

Add soy sauce

7. Add some sesame oil and stir well.

8. Add the melted thick soup treasure to the meat sauce several times, and then add it after each addition until it is blended.

9. Stir until it is completely absorbed by the meat sauce.

10. Take a pot and add flour.

1 1. The yeast is melted with warm water and added to the flour.

12. Add some water to make dough.

13. Now it is fermented indoors in summer, and its volume doubles.

14. After the dough is fermented, it is vented, rounded and relaxed 15 minutes.

15. Knead into long strips

16. Cut into small doses, and I will cut 15 tablets at a time.

17. Take a small dose and flatten it.

18. Put some meat in it.

19. Wrap it like a steamed stuffed bun.

20. Add some oil to the pan and fry the steamed bread face down for a while.

2 1. Add a proper amount of water, cover and boil, then turn to low heat until the juice is dry.

22. Pour the salad oil again, this time a little more oil, in order to make the bottom brittle.

23. Finally, pour out the excess oil and sprinkle with chopped green onion and black sesame seeds.