How to make pan-fried thumb buns: 1. Use a food processor to mince the pork.

Prepare a bowl of onion and ginger water: Crush the onion and ginger, add half a bowl of hot water; let cool and set aside.

2. Add to the pork filling: 1/3 spoon of thirteen spices, 1/3 spoon of chicken powder, 2g of salt, a spoon of light soy sauce, half a spoon of oyster sauce, mix well.

Add a small amount of onion and ginger water several times, stirring in one direction each time, and add after it is completely absorbed.

3. Put a handful of chopped green onion on top of the meat filling, pour hot oil over it, and mix thoroughly in one direction again.

4. Take a thumb-sized amount of meat filling, place it in the middle of the hand wrapper, apply water around the hand wrapper, and wrap it into a bun shape.

5. Heat oil in a cold pan, add the thumb buns; fry until the bottom is golden; pour the starch water into the pot, and cover the buns with water until half of the height; cover the pot, bring to a boil over high heat, and simmer over low heat for about 2 minutes.

When the juice dries up, fry the bottom over low heat till brown and form a hard shell (shake the pan frequently), sprinkle with sesame seeds and chopped green onion, and it's done.

Tips for frying in a non-stick pan: 1. Heat the pan until it is smoking, add cold oil, slide the pan around to add a little more oil.

2. Add the fried vegetables one by one.

3. Turn on low heat and fry until the oil starts to bubble, then start timing for 2 minutes.

After 4.2 minutes, shake the bottom of the pan. The whole pan-fried pan will slide with the pan and never stick to the pan. If it doesn't slide, shake it hard and fry for a while.

5. Pour a small amount of water (you can replace it with starch water here), it must be a small amount!

Too much will cause it to stick to the pan.

Don't add 1/2 of the amount of fried rice, it's definitely too much!

A little bit will do.

6. Cover and simmer for 3-5 minutes. The specific time depends on the water in the pot.