2. Add all the seasonings and water to the minced meat and stir in one direction. Add water several times to avoid adding too much at once.

3. Continue to add the chopped green onion and a tablespoon of cornstarch and beat well, (the chopped green onion is reserved for the final frying buns) the meat mixture is ready.

4. The yeast was dissolved in warm water and left to stand for 5 minutes.

5. Sugar, a pinch of salt, flour in a mixing bowl, slowly pour in the yeast water, while pouring and stirring into flakes.

6. Knead into a smooth dough, the smoother the finished product the better.

7. Sprinkle a little flour and roll into a long strip.

8. Pull out or cut into even pieces.

9. Take one dosage and press it with the palm of your hand, then use a rolling pin to roll it into a bun skin that is thick in the center and thin at the edges, rolling out all the skins at once.

10.Take one bun skin and put it in your right hand, put the meat filling in the center.

11. Lift the edges of the dough with your right index finger and thumb and fold in the pleats.

12.Left hand rests on the right hand lifting and turning.

13. Finally, close the mouth and the bun is ready. Wrap all the buns and leave them to rise.

14. Buns a little flattened, soft and tender to the touch, the volume becomes bigger can be fried.

15. Put a moderate amount of oil in the pan, burn slightly hot, put the buns into the pan with the fire frying a little bit, the bottom of a little bit of yellow stereotypes can be added to the water.

16. The amount of water is 1/3 of the height of the buns, cover the lid and cook over moderate heat to dry out the water, and hear the squeak that the water is going to dry out. (I put a few black sesame seeds on the surface)

17. water dry with the rest of the oil to turn the buns and fry again, fried golden brown.

18. Turn back and sprinkle black sesame seeds, green onion cover 20 seconds can be out of the pot.