1. Add shrimp meat, light soy sauce, dark soy sauce, oyster sauce, starch, sugar, cooking wine, minced green onion and ginger, 15 ml of water, stir in one direction, add the frozen meat skin, cut into small cubes, and mix well (in the refrigerator Refrigerate for later)
2. In the bread machine, add water to dissolve the yeast and add the flour, start the kneading process, knead it into a smooth dough, leave it for 30 minutes, and it will become a semi-leavened dough
3. Roll the dough into long strips
4. Cut into 20g small doses each
5. Roll it into a dough with a thick middle and thin sides
6. Add meat, pinch and seal
7. Serve raw fried embryo seeds, proofing for about 20 minutes
8. Put oil in a flat-bottomed non-stick pan
9. Fry on medium heat until the bottom is slightly yellow, pour in 130ml of water, cover the pot and cover on medium heat for 10 minutes
10. Wait until the water in the pot is dry and make a "sizzling" sound
11. Sprinkle with chopped green onion and cooked sesame seeds, turn off the heat and simmer for 1 minute before serving
Tips:1. The juice of the pan-fried buns comes from the skin jelly. If you find it troublesome, you can add more water or broth to the meat filling, which can also make the meat tender.
2. The pan-fried buns are half-boiled noodles, so it can be proofed for 30 minutes. In winter, the room temperature can be low and the time can be extended appropriately (but it cannot be made out like steamed buns)
