1. Prepare meat stuffing, chop plum blossom meat, add salt and soy sauce, add appropriate amount of pepper to taste, add appropriate amount of broth or water, stir well, and seal and refrigerate for later use.

2. Wonton skin is the best, but I only bought dumpling skin today, and it was rolled very thin, so I didn't pinch it gently with a rolling pin.

3. Wrap it into a beautiful thumb bun and sprinkle some flour at the bottom to prevent adhesion.

4. Add cooking oil to the non-stick pan, a little more, add steamed bread, and then slowly fry for about 2 minutes.

5. Lift a small steamed stuffed bun from the side and look at the bottom. When it is slightly brown, it can be poured into flour. The key to water brittleness "flour 1: water 10" can be replaced with starch without flour ~

6. The flour and water are probably less than two-thirds of the steamed stuffed bun, and only a small tip is exposed. Cover and simmer for about 5 minutes (keep it by the pot, and add water if it dries quickly! Otherwise, it will be burnt soon! )

7. You can open the lid when you hear a crackling sound, but there is still some water at the bottom! While observing, gently shake the pot until the water completely evaporates and a golden crispy skin appears on the side, then sprinkle with chopped green onion and sesame seeds.

8. Dipping method: coarse Chili noodles 1 tablespoon, fine Chili noodles 1 tablespoon, and half a spoonful of sesame seeds. Heat the oil and pour it on. 1 tbsp sugar, 2 tbsps soy sauce and 3 tbsps balsamic vinegar and Chili oil are mixed evenly.