Cooking Steps

1. 

   Step1:Chop the lean pork into small pieces. Stir with wine, soy sauce, shellfish sauce and some water. Add salt, onion and ginger powder, pepper and oyster sauce and mix well.

2. 

   Step2:Pick and wash the celery.

3. 

   Step3:Blanch the boiling water.

4. 

   Step4:Take out the supercooled water. It doesn't matter if the process takes a long time. I soaked it for about an hour.

5. 

   Step5:Drain the water and cut into small pieces. Add blending oil and mix well (to prevent water from flowing out).

6. 

   Step6:Mix with the meat stuffing. Mix well with the oil. I mixed it with a five tooth rake. I can see the rake mark vaguely.

7. 

   Step7:Add a little salt and sugar to flour, add some warm water and make dough. After fermentation, add some baking soda water and mix well.

8. 

   Step8:Divide the dosage into evenly sized ones, roll them into a bun skin, and the middle part is slightly thick.

9. 

   Step9:Fill with the right amount of stuffing and wrap it into a bun.

10. 

    Step10:Cover the wrapped bun and relax for 20 minutes.

11. 

    Step11:Cool underwater pot. Put oil on the bottom of the pot and drain it on the steam curtain. Turn to medium and small heat to steam for about 20 minutes.

12. 

    Step12:Turn off the heat and wait for 2 or 3 minutes before uncovering.