1. Ginger peeled, washed and chopped for later use; Wash pork and chop it into minced meat for later use.

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 clear water in several times, then vigorously stir, and finally add sesame oil and stir evenly.

3. Mix flour and yeast together, mix them with warm water, and knead them evenly. When the dough starts, add a proper amount of edible alkali, knead them fully, divide them into four kinds of agents with uniform size, about 50g, roll them into skins, put the stuffing in the middle of the skins, knead them tightly, and knead them into 65,438+08-20 small pleats, thus making 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 should cover the whole bottom of the pot, and then cover the lid.

6. When the water is almost gone, the steamed stuffed bun will be fried. Put it in water for about five minutes and see if the steamed stuffed bun is fried. First, you can watch the water disappear. Second, you can gently flip the buns, and the bottom is almost brown. It takes several times to master the heat. Sprinkle black and white sesame seeds and shallots before cooking, and it's done ~ ~