1. Put the medium powder into a basin, add yeast and water melted with warm water to form a smooth dough
2. Leave it to ferment for about 30 minutes at room temperature
3. Flatten the dough and vent, rub the strips into small pieces and relax for 15 minutes
4. Green prawns are chopped into prawn paste
5. Add cooking wine, ginger juice, pepper, salt and mix well
6. Add cooking wine, ginger juice, salt, light soy sauce, sugar, and sesame oil to the pork mash and mix well
7. Mix the shrimp and pork, mix well
8. Add the glutinous soup to the shrimp filling several times after hydrating it, and stir until it is completely absorbed each time, and then add the next time.
9. Stirred shrimp stuffing
10. Prepared materials
11. Take a medicament, squash it and roll it out, add an appropriate amount of shrimp meat
12. Wrap the pleats and close the mouth
13. Dip the bottom into the egg mixture and place it on the white sesame seeds
14. Heat up the pan, add a little oil, and put in the pan-fried buns, fry until the bottom is slightly yellowed
15. Add appropriate amount of water, cover and boil
16. Wait until the water is dry and sprinkle with chopped green onion to serve
Tips:My dough was only fermented at room temperature for half an hour this time, it should be semi-fermented!
