1. Prepare the pork filling to your liking
2. Knead the flour and warm the yeast water to make the dough twice as big and ferment
3. Dough exhaust
4. Take an appropriate amount of dough and press it into a dough sheet to wrap it in the filling (because my dough is too soft to roll out)
5. Pinch
6. Without turning on the fire, put a proper amount of oil in the pan and put the buns in
7. Wrap them one by one and put them in
8. Turn on the fire, start with a medium and low heat, add a small bowl of water when the bottom of the bun is shaped, and spread a little bit of water from the bottom of the pot.
9. Bring to a medium heat, cover the pot and let it slowly collect the juice. When the soup becomes very little, turn it to a low heat. Be sure to reduce the heat. The medium heat is easy to burn at this time.
10. After the water has dried up, use a spatula to drizzle some oil on the buns, turn them over and fry them to make them golden brown. My bag is a bit big, and the small one is easy to cook
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