Cooking Steps

1. 

   Step1:Bean sprouts and mince filling - the supermarket buys Yibin bean sprouts in small bags or homemade salt dishes of about 100g. Wash twice with water. Squeeze clean water. It won't be salty. The cooking oil is hot. It can be a little more oil. The bun skin oil is more fragrant. Add the meat foam and stir fry. Add the sprouts and stir fry. Turn off the heat. Add the pepper noodles, chicken essence, five spice powder and ginger powder and mix well. After cooling, put in the shallot section. Mix well. Refrigerate in the refrigerator. The grease will not flow everywhere when packing. (taste the salty stuffing

2. 

   Step2:Mix 150g flour, 90g warm water and 2G yeast into dough, put it into a basin, cover with plastic film, and keep still. Dough - ferment to twice the size of dough in an hour or so. Dry the dough with fingers. Poke a hole and don't rebound. The dough is successful. (warm water can be put in the pot in winter. Dough can be put in the pot to make noodles.

3. 

   Step3:The dough is made by mixing and pressing repeatedly. The excess air in the dough is discharged. The dough is divided into dough of the same size. Cover with dry water. Wet gauze towel. Avoid dry dough skin. This is 300 grams of flour. There are big buns, small buns and steamed buns. So the dough size is different. You can ignore

4. 

   Step4:Roll it out into a thick and thin skin.

5. 

   Step5:After baozi is wrapped, let it stand still or put on warm water for about 10 minutes (ferment to one point five two Double the size.)

6. 

   Step6:Boil the water over high heat. Steam for 1215 minutes. Turn off the fire. Do not connect the cover. Take it out after 5 minutes. This way, the surface will not collapse.

7. 

   Step7:The hot sprouts and minced pork bun. The dough is soft, with moderate salt and fragrance.