Tools/ingredients: 200g of flour, 20g of clear water120g, 2g of yeast, 0g of corn oil10g of pork100g, 4g of oyster sauce, 5g of soy sauce, 2g of soy sauce, appropriate amount of pepper, appropriate amount of edible oil, and 0/20g of Pleurotus eryngii.

1, add yeast and corn oil into the flour, add water while stirring, and first stir the flour into cotton wool with chopsticks.

2. Knead into dough with smooth and soft surface, put it in a glass pot, cover it and ferment for 40 minutes.

3. Wash the Pleurotus eryngii and control the water. Cut it into cubes and put it in a bowl. After adding a little salt to marinate out the water, squeeze out the excess water in the Pleurotus eryngii.

4. Put Pleurotus eryngii and minced meat in the bowl, add a little pepper, salt, soy sauce, oyster sauce, soy sauce, cooking oil and finally drop a few drops of sesame oil.

5. Stir the meat evenly in one direction.

6. Take out the fermented dough and knead it evenly into long strips.

7. Divide the kneaded dough into 6 small doughs, each about 54 grams.

8. Put the evenly divided dough into a pot, evenly brush a layer of cooking oil on the surface, cover and relax 10 minutes.

9. Take one of the dough and gently press it by hand.

10, put the adjusted stuffing and squeeze the raw embryo like a steamed stuffed bun.

1 1, roll it into a tongue with a rolling pin.

12. Sprinkle some sesame seeds on it and roll it a few times with a rolling pin.

13. Brush a little bottom oil in a flat-bottomed non-stick pan, put it into the prepared green embryo, bake it on both sides and color it.