1. Prepare the ingredients, add a spoonful of yeast in flour, then pour in 200 g of milk and knead into a smooth dough. Proof for 40 minutes. Pour cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper, and minced meat. Add the green onion and ginger water (cut small green onions into small sections, add pure water to the ginger slices) and stir vigorously in one direction.
2. Divide the awake dough into evenly small doses, use a rolling pin to roll it into a dough slightly larger than the dumpling wrapper, put meat filling in the middle, wrap it and put it into the pot in turn.
3. Pour a little oil into the pot, fry it on low heat, add cornstarch water, cover the pot and simmer until the water is dry.
4. Sprinkle some black sesame seeds at the end and enjoy.
Tips:The first time I used low-gluten flour for making buns, I didn't expect it tasted good 👍.
