Cooking Steps

1. 

   Step1:Add 500g flour, 5g yeast, 280g clear water, mix well and knead well. Ferment to double the size. Mix 2G edible flour alkali with a little boiled water. Take the dough thoroughly and knead well. Use slightly. It's time to mix the stuffing.

2. 

   Step2:Live shrimps (or other shrimps. If it's frozen shrimps, you don't need to take the third step. Just peel the shrimps and remove the shrimps line).

3. 

   Step3:Blanch the living shrimp.

4. 

   Step4:Peel the shrimp. Remove the shrimp line.

5. 

   Step5:Cut into small pieces.

6. 

   Step6:Cut pork (preferably plum or streaky pork) into small pieces (not too small, just the size of soybean). Marinate with salt and soy sauce for a while.

7. 

   Step7:Break up the eggs and fry them quickly (don't fry them too old) and then spread them.

8. 

   Step8:Wash and cut leeks.

9. 

   Step9:Mix leeks with vegetable oil, mix well, and then add salt.

10. 

    Step10:Mix the stuffing gently.

11. 

    Step11:The dough for making dumplings can be smaller. It's three times the size of dumplings (I made 30). It's made into small dumplings.

12. 

    Step12:Use the Taji pot. Cool the oil. Put in the steamed buns. Keep a little distance between the buns. Light the fire.

13. 

    Step13:When you hear the squeaking sound, add about half a bowl of water. Cover the pot. About 8 minutes.

14. 

    Step14:When the water evaporates completely, open the lid. When there is no water in the oil, turn off the fire. Sprinkle some chives and black sesame on it. Cover the lid and simmer for 2 minutes.

15. 

    Step15:Because of the comparison of the bottom of the Taji pot, the pan-fried bun is not easy to paste the bottom, and the taste is more delicious than that of the ordinary pan pan. It is more incomparable to the electric pancake pan.