1. Mix flour with yeast, add warm water and stir into cotton wool with chopsticks
2. Knead it into a smooth dough with your hands, wrap it in plastic wrap and leave it to ferment in a warm place
3. Cut the eryngii mushrooms and the meat, the green onions and all the seasonings (except the starch water), add the eggs and stir in one direction.
4. Pull the cooked noodles into small potions and roll them into dough
5. Fill it with stuffing and fold it into a raw bun embryo
6. Heat the pan with a layer of oil, put the steamed buns in a low heat and fry them until they are slightly yellow, pour the starch water to half the height of the steamed buns, and cover the pot.
7. Fry until the starch water is almost dry, sprinkle with black sesame seeds and chopped green onions
8. You can serve the table when the water is completely dry
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