Cooking Steps

1. 

   Step1:Use 10ml clear water to boil yeast for standby.

2. 

   Step2:Pour the flour on the chopping board. Make a nest in the middle.

3. 

   Step3:Put salt and sugar in the nest.

4. 

   Step4:Pour in a little water. Melt the sugar and salt by hand.

5. 

   Step5:Continue to pour yeast water and clear water in batches.

6. 

   Step6:Use scraper to knead flour into dough. Add lard.

7. 

   Step7:Knead the dough until it is smooth. Put it in a warm and humid environment for one hair. The volume of the hair increases by 2 times. Press it gently to have elasticity.

8. 

   Step8:When the dough is fermented, it is used for meat filling. Dice corn. Chop lean meat into mince. Season with ginger powder, salt, chicken essence and cooking oil. Stir well.

9. 

   Step9:Pour 1020ml of clear water in several parts. Stir in circles with your hands in the same direction. Mix until the meat stuffing absorbs the water and then add the next water.

10. 

    Step10:Until the filling becomes moist, sticky and elastic. The filling is ready.

11. 

    Step11:Once the dough is finished, take out the dough and exhaust. Knead until the surface is smooth.

12. 

    Step12:Rub the dough into strips.

13. 

    Step13:Divide into equal sized facial preparations.

14. 

    Step14:Use a rolling pin to roll the dough into a thin skin around and a thick one in the middle.

15. 

    Step15:With meat.

16. 

    Step16:Hold the pleats and close your mouth.

17. 

    Step17:Put the steamer into the steamer. Steam for 15 minutes after 1520 minutes in cold water.

18. 

    Step18:Steam and simmer for 5 minutes before opening the lid.

19. 

    Step19:Finished drawings.