1. Put the water, yeast, and fine sugar into the flour and stir;
2. Knead into a smooth dough and leave it in a warm place for fermentation;
3. Add the minced beef, scallion, oyster sauce, light soy sauce, cooking wine, five-spice powder, salt and appropriate amount of water, and stir vigorously in one direction;
4. Add sesame oil, stir evenly, set aside to taste;
5. Cut the carrots into thin strips;
6. Cut shiitake mushrooms into shredded carrots;
7. Chop parsley;
8. When the dough grows twice as large, the fermentation ends;
9. Knead gently to exhaust the dough, put it on the chopping board and let it stand for 15-20 minutes;
10. Mix the chopped parsley, shiitake mushrooms, carrots with the delicious beef filling;
11. Stir in one direction and set aside;
12. Knead the dough into a long strip;
13. Divide into noodles of uniform size;
14. Roll it into a thick skin in the middle and a thin skin around it;
15. Wrap in the well-mixed meat filling;
16. Fold the dough into small folds in one direction, and finally close it;
17. Leave the prepared raw buns for 15 minutes for proofing;
18. Add appropriate amount of cooking oil to the pan;
19. Put the buns in the pot;
20. Fry over low heat until the bottom is golden brown;
21. Add an appropriate amount of water (half of the steamed bun is enough), and cover the pot;
22. After the big fire is boiled, turn to a low fire;
23. Prepare chopped green onions and cooked sesame seeds;
24. Fry until the water is completely dried, sprinkle with black sesame seeds and chopped green onions;
25. Ready to serve.
Tips:1. When mixing noodles, adjust the water consumption according to the water absorption of the flour and increase or decrease appropriately;
2. Whether it is ground beef filling or chopped beef filling, do not choose lean meat, fat and lean meat for filling, the taste is better;
3. When I add stuffing, I like to add more vegetables, this can be adjusted according to my own preferences; but the vegetables should not be cut too finely, because the taste is not good.
