Steps:
1, first of all, to make dough, all dough materials are put into the chef's machine, and the dough is beaten into smooth dough for ten minutes and put into the fermentation box for fermentation.
2. Next, prepare fresh meat stuffing, pour beef stuffing and pork stuffing directly into the noodle bucket of the chef's machine, mince the onion and put it in after squeezing the water, then add 2 spoonfuls of low-salt soy sauce, broth jelly, peanut oil, salt and ginger powder, and stir hard.
3. Pour the minced meat into a large bowl, seal it and put it in the refrigerator for later use.
4. When the dough is fermented to twice the size, you can start making it.
5. Take out the dough, knead it into a smooth dough again, then knead it into long strips, pinch it into small doses, and flatten it.
6. Roll it into a dough with a thin edge in the middle.
7. Fill in the right amount of stuffing and knead it into a small steamed bun.
8. Pour a little vegetable oil into the non-stick pan, spread it evenly, and then put the steamed stuffed bun face down into the pan.
9. Fry on medium and small fire until the bottom is slightly yellow, pour in appropriate amount of water, change the lid and simmer for a while.
10. When the water is dry, sprinkle some cooked sesame seeds and chopped green onion and continue to stew for 1~2 minutes.
1 1, finished product photo.