1. The steps are to make the noodles first, melt the yeast in the water and then pour it into the flour, knead it into a smooth dough. At this time, make the meat filling. Add salt, chicken essence, soy sauce, five-spice powder, cooking wine to the pork filling and then beat into an egg. Stir in one direction and mix well, then add the chopped onion and mix well, then add a little sesame oil to it, the meat filling is ready
2. Cover with cling film and ferment to about 2 times the size. Take out the dough and knead it. Exhaust the air. Divide into small doughs of about 18g. Then round each one to make a small dough, roll it into a round skin, wrap it in the meat, and knead it. Cheng Baozi
3. Do this for each one. Add oil to the pan and heat the buns. Fry until the bottom is browned, then pour into warm water. The water is about 2/3 of the buns. Cover the lid. Simmer the water and let it dry. Uncover Cover, sprinkle with white sesame seeds and chopped green onion and it can be out of the pot
Tips:When putting raw buns in the pot, pay attention to a little distance, the buns will swell
