1. After the pumpkin is steamed, put it to warm, add the yeast, and stir 1 gram of salt until it melts.
2. Knead until there is no dry powder.
3. Add 1 tablespoon of corn oil.
4. Knead slightly until the oil is slightly absorbed and the surface still feels greasy. Cover with a damp cloth to ferment.
5. Finely chop green onion and ginger and soak in water.
6. The pork is beaten into minced meat.
7. Add scallion and ginger water several times and beat until absorbed.
8. Add light soy sauce, oyster sauce, dark soy sauce, five-spice powder, monosodium glutamate, sugar, 3 grams of salt, and fermented rice.
9. Beat until absorbed.
10. The dough has been fermented.
11. Take out the dough and stretch it directly without exhausting.
12. Take a tablet and press it flat, making it thick in the middle and thin around the sides.
13. Put in an appropriate amount of minced meat.
14. Squeeze the mouth tightly to prevent revealing the filling.
15. Brush a layer of oil in the pot, place the raw embryos, and place them in a warm place for fermentation.
16. The fermented box is doubled in size, turn on a small fire, cover the pot and bake it with a small fire.
17. About eight minutes or so, it will be fine to sear both sides until golden brown.
Tips:After the pumpkin is steamed, be sure to put it in a warm state before adding the yeast, otherwise it will scald the yeast and it will not be able to ferment. Pumpkin has different water content, so flour should be added as appropriate. The dough should be very soft, and the fermented dough should be taken out and cut into pieces without being genuine.
