1. Add yeast powder to the flour.
2. Prepare warm water around 30 degrees (cold water is also acceptable), slowly add water to the flour several times, and gently stir with chopsticks.
3. Knead the dough with your hands after mixing it into a flocculent shape.
4. Knead it into a Sanguang dough with your hands, cover it and leave it in a warm place for fermentation.
5. Ferment to twice as large as the original volume.
6. Add a small amount of water to the minced meat and beat it up.
7. Wash the winter bamboo shoots.
8. Chop the winter bamboo shoots and put them into the vegetable chopper.
9. Chop the winter bamboo shoots.
10. Mix winter bamboo shoots with minced meat.
11. Add the above-mentioned seasonings and chopped green onion, pour the hot oil on the chopped green onion and fry it.
12. Stir the filling evenly with chopsticks.
13. Take out the fermented dough and knead it thoroughly.
14. Roll into long strips.
15. Divide into a uniform agent.
16. Rub round and press flat.
17. Roll into a skin.
18. Take a piece of skin and put the filling in the middle of the skin.
19. Pinch it in a circle.
20. Close the mouth and wrap it into a bun.
21. Pack all of them for later use.
22. Put the lid on and let it sit for a few minutes.
23. Brush a layer of oil in the pan and heat it up.
24. Put the buns into the pot with the mouth closed.
25. When frying until the bottom is shaped and the color turns yellow, pour water along the side of the pan and fill the bun with 2/3 of the amount.
26. Cover the pot, continue to heat up on high heat, and simmer until the water is dry.
27. Turn off the heat and lift the lid again after two or three minutes.
28. Sprinkle with chopped green onion and sesame seeds.
After turning off the heat, open the lid again after two or three minutes to prevent the buns from shrinking back.