1. All materials are ready.
2. Melt the yeast and knead the spinach flour to make it double the size.
3. Chop the meat, green onion and ginger with a food processor, add all the seasonings, and mix well. The lotus root is twisted into pieces.
4. Knead the proofed noodles evenly and divide them into small noodles.
5. Roll out the skin and wrap it into small buns.
6. Slowly fry in hot oil until golden on both sides.
7. Pour in the water, which is one-third of the steamed bun. Slowly fry until the water is dry, and simmer for a while before being out of the pan.
Tips:The lotus root and pork have a good taste, fragrant and chewy, and they must be fried slowly over low heat.
