1. Ingredients: 500g beef, 300g flour, 200g onion, 3g yeast, 150g water, 10g ginger, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, a few black peppercorns, chicken essence 2 grams.

2. Soak the beef in blood water and wash the onions.

3. Cut the ginger into small dices and prepare the rice wine.

4. Cut the beef into small pieces, add ginger and rice wine and use a meat grinder to mince the meat.

5. Cut the onion into small pieces, put it into the crusher and crush it, then stop the machine.

6. Add rice wine, 2 grams of salt, and light soy sauce to the ground beef and stir clockwise until it becomes sticky.

7. Pour in the stirred onions and mix evenly in a clockwise direction.

8. Grind in black peppercorns and add chicken essence. If you like the taste of black pepper, you can add a little more to enhance the flavor and remove the fishy smell, and stir again evenly.

9. Add 2 grams of salt to the flour and mix well. Dissolve the yeast with water.

10. Knead into a smooth dough and ferment until it doubles in size.

11. Knead the air and divide it into even dough.

12. Roll it into a round shape, not too thin.

13. Add the fillings and close until everything is done.

14. Pour oil into the pot, put the warm oil into the buns and leave a space in the middle.

15. Fry until the bottom is slightly brown.

16. Pour into a small bowl of water, enough to cover almost half of it, cover and fry over medium heat.

17. Fry until the water dries up, then turn over and fry once more before serving.