Cooking Steps

1. 

   Step1:Chop two pork chops with a knife. Dormitory children hate fat. So it's thinner. Generally, the proportion of fat and thin three seven should be prepared in advance before the meat cutting is pepper water - about 10 pieces of pepper and 1 piece of anise, soak in 1 small cup of water for 1 hou

2. 

   Step2:Add 1 tbsp cooking wine to the chopped pork chop. 1 tbsp raw soy sauce. Add salt and sugar according to your taste. Stir evenl

3. 

   Step3:Prickly ash and star anise will swell after soaking. The color of the water darkens (as shown in the picture

4. 

   Step4:Add the water soaked in spices to the mince. Stir minced pork in one direction. It's very draughty. A little bit of meat filling will become crystal clear (without calculating my own dosage). But the amount of water in the picture is about the amount of a piece of minced pork chop.

5. 

   Step5:Hot water and noodles. Wake up for half an hour after kneading into a smooth and even doug

6. 

   Step6:Knead the long strip and cut it into small dosage piece

7. 

   Step7:Flattened into small round cake

8. 

   Step8:Sprinkle with powder. I put the unused ones in the fresh box. I'm always afraid that if I don't do it fast enough, the dough will dr

9. 

   Step9:Take a small round cake and roll it into the middle thick and thin skin aroun

10. 

    Step10:Use chopsticks to pick out a small meat filling and put it in the middl

11. 

    Step11:Start to fold in one directio

12. 

    Step12:About 18 folds for each bu

13. 

    Step13:Knead the hole in the middle after pinching the pleat

14. 

    Step14:Every batch will be frozen in the freezer in time = = breakfast problem will be solved in several day

15. 

    Step15:Well, I'll take them out one day. The steamer is covered with oil paper. Put on the frozen bun

16. 

    Step16:Cold water. Turn to medium heat and steam for 15 minutes, then simmer for 5 minutes. Open the lid, though it's a hot bun. After steaming, they grow up obviously. OK = = you can eat i

17. 

    Step17:Fillings close-up ~ although it's not filled with soup. But there's a lot of sou

18. 

    Step18:Maybe it's the angle of the light. I can't get the quantity and texture of the soup. It's just as frustrating as a bad word. Let's see firs