1. Among all the wild vegetables, she loves shepherd's purse.
2. Wash the shepherd's purse, put it in a boiling water pot and blanch it.
3. Pork is mostly made into puree, add a little pepper, a spoonful of light soy sauce, appropriate amount of minced ginger, stir evenly in one direction, then pour an appropriate amount of water into the meat, stir in one direction.
4. The blanched shepherd's purse is squeezed and the water is cut into small cubes to be added to the meat filling, and the green onions are minced and added to the meat filling.
5. Add appropriate amount of salt according to personal taste, add half a spoon of oyster sauce, add appropriate amount of peanut oil, and stir in one direction.
6. Take out the noodles made in advance, knead them evenly, roll them into strips, and then divide them into noodles of uniform size. Roll the dough into a round dough sheet.
7. Take a piece of dough, put an appropriate amount of filling in the middle, and close the mouth as you like.
8. Wrap all of them one by one, and cover the surface with plastic wrap for the second proofing, and the second proofing for 20 minutes.
9. Put a little peanut oil in the pan without occupying the pan, place the bun embryo in the pan and fry on medium heat until the bottom is browned, add a bowl of water to the pan, cover the pan and simmer until the soup is dried.
10. Open the lid, dry the water vapor in the pot, and sprinkle some cooked black sesame seeds and chopped green onion, and then the pot can be served.
