Cooking Steps

1. 

   Step1:Put the yeast into the warm water no higher than 35 ° and stir to dissolve.

2. 

   Step2:Slowly pour into the flour. Stir as you go. Then pour 150 grams of water into the flour slowly. Please don't pour it all at once. Stir while pouring. Because the water absorption of flour is different, please arrange the water quantity according to the actual situation. Stir to make it look like the picture. Beijing dialect is OK.

3. 

   Step3:Then knead the dough by hand, cover with plastic wrap, put it in a warm place and ferment for about 4060 minutes.

4. 

   Step4:After fermentation, the dough should be twice as large as before.

5. 

   Step5:Let's prepare the stuffing while it's fermenting. First break up the meat filling. Then add salt, white pepper, ginger, oyster sauce. Stir in the same direction.

6. 

   Step6:Add some sesame oil after mixing the taste. Mix well. Slowly add water. Add water and stir in one direction to make it sticky.

7. 

   Step7:Clean and drain the fennel in advance. Cut the fennel with a spatula.

8. 

   Step8:Put the cut fennel on the meat stuffing. Stir well. Finally, taste the ingredients with salt. Stir in the corn oil and mix well.

9. 

   Step9:Rub the fermented noodles into long strips. Pull off the dosage. The size is not limited. But please pull it evenly. Roll out the dough and put in fennel.

10. 

    Step10:Wrap them into buns one by one. Put them on the chopping board and relax for 510 minutes.

11. 

    Step11:At this time, we can make a pot. Put some water into the pot, boil it and steam it.

12. 

    Step12:Put the wet and wrung drawer cloth in the drawer, put the bun in the drawer, and cover the pot cover with medium heat for about 15 minutes