Flour is made first, and then the stuffing is chopped. There are two kinds of stuffing: meat and vegetarian. The stuffing used in steamed buns is dry without stirring with seasonings such as oil and salt. The taste of steamed buns comes from the pickled meat stuffing. When making steamed buns, put vegetables before meat, so that the flavor overflows the whole steamed bun during cooking. Squeeze the steamed stuffed bun into a cylindrical shape, put it in a flat pot, burn a furnace with a strong fire, put it aside with the mouth of the decoction bag facing down, pour the batter into the top of the decoction bag, and cover the lid. This is also for decoction. Turn it over until the water is gradually dry and the bottom of the pot begins to explode, then roast it with slow fire. After the soup is collected, lift the lid, pour soybean oil and sesame oil around the bottom of the water-fried bag with a narrow-mouthed oil pot, and fry it until the shell is scorched. The whole process takes about fifteen minutes. Take out the pot and put it in the disc, and you can enjoy the delicious food. Lijin fried dumplings have no "stuffing", which is also a feature. It is called "stuffing", and the specific method is: 1. Feed the meat: cut the meat into diced meat with a square of 1 cm, add salt, flour (not sweet), peanut oil, sesame oil, Jiang Mo and spiced noodles, mix well, and leave for 2-3 hours (in winter, Tianjin pan fried pork bun

2. Cutting vegetables: Chop leeks or cabbages and put them in containers such as baskets and bamboo baskets. When making steamed stuffed buns, put in enough vegetables first, and then put in enough meat. So it is called "filling". [2]. Precautions for cooking: Use a flat-bottomed iron pan and rub the bottom of the pan with oil, and arrange the raw buns in the pan in turn, with about 50 in each pan. After heating, evenly pour the prepared flour paste into the pan (to overflow the buns) and tap the fire. Steaming: When only one-third of the slurry is left, turn the steamed buns over one by one with a long-handled shovel, cover the lid, and steam them with slow fire. [3]. Frying: When the slurry water is exhausted, use a special oil pot to inject soybean oil or sesame oil along the gap between steamed buns, fry them on a small fire, and take them out at the right time.