1. Mix the yeast and flour evenly, add an appropriate amount of warm water, knead the dough until it is smooth and leave it to ferment in a warm place
2. Fermented to 2 times larger
3. Add peanut oil, green onion, minced ginger, vermicelli, salt and monosodium glutamate into the meat filling and stir clockwise.
4. Fully exhaust the fermented dough and divide it into small doses (slightly larger than the dumpling wrapper), and roll it into a dough that is thicker than the dumpling wrapper.
5. Pack the adjusted fillings
6. Put more peanut oil in the pan to heat up, add the wrapped buns and fry them until the bottom is golden. Put 1 bowl of water and 1 teaspoon of flour to make a batter and pour it into the pan, cover the pan and fry until the water is completely evaporated.
7. Eat out
Tips:The batter water should not be too thick, it will paste the buns and cover them with plastic wrap to proof them for 20 minutes
