1. Add 3 grams of baking powder to the flour, knead it into a dough with moderate hardness, and cover it with plastic wrap for fermentation.
2. The dough after fermentation doubles in size.
3. Chop green onions and ginger.
4. Wash and chop the leeks.
5. Soak the scallop meat in warm water and wash it several times.
6. Chop the scallop meat.
7. Mince pork.
8. Mix all the spices.
9. Stir evenly into a sink.
10. Take out the dough and ventilate, and knead it into a strip.
11. Cut into equal doses.
12. Press the medicament flat and roll it into a slightly thicker bun skin in the middle.
13. Take a piece of bun skin and put it in the middle.
14. Close your mouth.
15. And so on to complete a pot of steamed buns.
16. Brush a layer of vegetable oil in the pot, heat the bottom of the pot, place the buns on the lid and let for 10 minutes.
17. The buns after waking up should bulge a little bit, a bit bigger than the original.
18. Turn on low heat and fry until the bottom is golden brown.
19. Pour in the water that is not above the bottom of the pan, cover the pan and fry.
20. Fry until the moisture is dry, sprinkle an appropriate amount of chopped green onions, and then serve.
Tips:The scallop meat should be washed several times to remove the mud and sand.
