Main Ingredients: 500g of plain flour, 400g of minced pork

Supplementary Ingredients: Salt to taste, green onion to taste, oyster sauce to taste, soy sauce to taste, yeast 6g, chicken essence to taste, eggs to taste, cooking wine to taste, cooked sesame seeds to taste, light soy sauce to taste

1, prepare the flour.

2. Melt the yeast in warm water and pour it into the middle of the flour.

3, knead into a smooth dough, covered with plastic wrap, room temperature fermentation.

4: Ferment into 2 times the size.

5: Add salt, cooking wine, soy sauce, one egg, soy sauce and oyster sauce to the ground pork and mix well in a clockwise direction.

6, and then add the appropriate amount of water in a clockwise direction and stir until sticky.

7: After the fermented dough is deflated, divide it into embryos.

8: Roll out the dough with a rolling pin and put in the filling.

9: Grease the table with a little lard, put the buns on top and let them rest for 20 minutes.

10: Pour a little oil into the wok and shake the oil evenly along the sides of the wok.

11, cold oil to add the buns.

12, wait for the oil to warm up a little, fry until the bottom of the buns golden, pour a small bowl of water.

13, immediately cover has been fried until the pan without water.

14, open sprinkle cooked sesame seeds and chopped scallions and remove from heat.

15, finished product.