Cooking Steps

1. 

   Step1:Soak ginger slices and scallion shreds in water. Knead for a while. It becomes scallion and ginger water.

2. 

   Step2:Pour the water into the pork stuffing. The purpose is to remove the fishy smell.

3. 

   Step3:The ratio of pork to jelly is 1-1.

4. 

   Step4:Add salt. Season with a spoonful of soy sauce. Add white sesame.

5. 

   Step5:300 g flour, 3 G yeast powder. Add 150ml warm water and knead into a ball.

6. 

   Step6:Ferment for more than half an hour. To twice the size of the original dough. Press a hole with your finger and it will not rebound.

7. 

   Step7:Cut it up into small doses.

8. 

   Step8:Roll out the skin with a rolling pin.

9. 

   Step9:Add the stuffing and make a bun.

10. 

    Step10:Add oil in a non stick pot. Heat the oil in a hot pot. Add the buns. Fry until golden at the bottom.

11. 

    Step11:Prepare half a bowl of warm water. Divide it into two parts. Add half each time. The water can cover the bottom of the bun. After adding water every time, cover the pot and let the steam simmer.

12. 

    Step12:Prepare a little water mixed with flour. When you finally open the lid, pour it into the pot. Let the water evaporate. Fry the bottom until golden.

13. 

    Step13:Finally, sprinkle black sesame and scallion.