1. Prepare 400 grams of wheat flour, also all-purpose flour, 220 ml of warm water, and 3 grams of yeast. Slowly add it into the flour in small amounts in batches, knead into a smooth dough, then cover with plastic wrap and ferment until Twice as big.

2. For pork and green onion stuffing, add appropriate amount of salt, white pepper, oyster sauce and white sugar and mix well. Take out the dough and knead it for four to five minutes to release the air inside. Then divide it into small dough pieces that are about the same size as the dumpling wrapper. Don't roll the wrapper too thin. When wrapping, the dough should be pulled upwards so that it can be closed easily. Once done, cover with plastic wrap for secondary fermentation.

3. Turn on the electric baking pan over medium heat, brush with a little more oil, and add the fermented buns. Next prepare the flour water. 350 ml of cold water, add a spoonful of flour and stir evenly. When the bottom of the fried buns is golden brown, pour in the flour water. Its function can make the bottom of the fried buns crispy. Cover the lid and turn on high heat. During this period, pay attention to observe that when the water is about to dry up, directly remove the lid and open the lid to dry up the water.

4. At this time, the buns are very soft and are already 9 minutes cooked. When they are completely dry, just sprinkle in chopped green onion before serving.