2. Put the pork into the pot, add Jiang Mo, soy sauce, refined salt, monosodium glutamate, sugar and cooking wine, stir in the same direction with chopsticks, add a proper amount of water several times, then vigorously stir, and finally add sesame oil and stir evenly to get the stuffing.
3. Mix flour and yeast together, mix with warm water and knead well. At the beginning of the dough, add a proper amount of edible alkali, knead thoroughly, divide it into four doses with uniform size of about 50g, roll it into skin, put the stuffing in the middle of the skin, knead it tightly, and knead it into 65,438+08-20 small pleats, which is the green steamed stuffed bun.
4. Use a flat-bottomed non-stick pan, pour a proper amount of oil, put the steamed bread in the pan, and fry for a while.
5. Pour in the right amount of water, which will cover the whole bottom of the pot and cover it.
6. When the water is almost gone, the steamed stuffed bun will be fried. Put it in water for about five minutes to see if the steamed stuffed bun is fried. First, you can watch the water disappear. Second, you can turn the buns over gently, and the bottom is almost brown. You need to practice a few more times to master the heat. Sprinkle black and white sesame seeds and shallots before cooking. It is delicious.