1. Prepare the starter in advance and put it in the refrigerator for more than 12 hours. (The ingredients: 100g ordinary flour, 80g cold water, 8g sugar, 2g yeast, mix and knead well)
2. Flour, baking powder, fresh milk and starter are put into a container and knead into a smooth dough for fermentation.
3. The stuffing materials are ready, celery and dried tofu are cut into small pieces and put into the pork stuffing.
4. Add salt, ginger grains, cooking wine, white pepper, light soy sauce, fresh soy sauce, oyster sauce, sesame oil, and stir evenly in one direction with chopsticks.
5. After the dough is fermented for 3 hours at a temperature of 12 degrees at room temperature, it is kneaded and divided into 24 pieces of 20g. Use a rolling pin to roll each agent into a thin disc on both sides and thick in the middle.
6. Wrap the dough with celery and bean paste.
7. Fold it along the edges, fold it into 11-13 pleats and close the mouth. Proof for 20 minutes after all.
8. Heat the pan, pour corn oil, add the meat buns and fry on low heat.
9. When the bottom of the meat bun is slightly yellow, pour in the flour and water (use a small amount of flour and warm water to mix well), the amount is less than 1/4 of the height of the meat bun, cover and fry for 8 minutes, sprinkle white sesame seeds and cover to continue Fry for 5-6 minutes.
10. When the frying is almost complete, sprinkle with chopped green onions and simmer for a while and you can eat it.
Tips:1. Adding a little baking powder to the dough in winter will make the dough softer.
2. Adding fresh milk can increase the whiteness of the dough.
3. You can also add frozen lard or skin jelly in the meat filling to make the soup more juice.
