1. Dissolve 3g yeast into 180ml warm water at about 45 degrees, add 5g white sugar, activate for 3 minutes, and weigh 300g flour at the same time.

2. Mix the yeast water into the flour to form a "three-light" dough, that is, hand light, basin light, and dough light.

3. Ferment in a warm place for 2-3 hours.

4. Press the center of the dough with your fingers. If the dough does not rebound, it will ferment successfully.

5. Wash the leeks and green onions, drain and cut into fine pieces. Place the pork stuffing in a hot oil pan, add soybean paste and stir-fry briefly.

6. Wash the shredded silk, cut it into small sections, put it into the stuffing, add some oil, sugar to taste, and when you want to wrap the green onion, add it and mix it evenly.

7. Shape the dough into dough, roll it out into a thick dough piece in the middle and thin around it, add more flour to prevent sticking.

8. Hold the dough sheet with one hand, and fold the dough sheet around the filling with the other hand until the filling is wrapped in the dough sheet. After wrapping the buns, let them rise for about 20 minutes.

9. Prepare the electric baking pan, add a little oil, preheat it, put the raw buns in, and fry until the bottom is slightly brown.

10. In a small bowl, add one teaspoon of starch to half a bowl of water until the starch has no particles.

11. Pour the water into the electric baking pan until the amount of water reaches about half of the buns.

12. Cover the pot with a suitable lid. Do not use an electric baking pan to cover it, otherwise it will be pressed into buns.

13. Fry for about 15 minutes, until the water in the electric pan is dry, sprinkle with some cooked sesame seeds and chopped green onion.