Cooking Steps

1. 

   Step1:Mix the alkali and flour evenly. Put them into the kneading bucket of the chef with warm water and yeast. Knead them into a smooth dough and ferment them to twice the size.

2. 

   Step2:The time of fermentation is to make meat stuffing. The pork is washed and cut into strips. The onion and ginger are cut into pieces. The front leg meat of the pig is fresh and tender. It's best to have three fat and seven thin.

3. 

   Step3:Then put the onion and ginger into the wireless meat grinder of Dongling.

4. 

   Step4:Stir for 1 minute to make meat.

5. 

   Step5:Put the meat stuffing into the bowl and put pepper, soy sauce, soy sauce, salt, chicken essence, sesame oil and oyster sauce into it.

6. 

   Step6:If the dough is fermented, stick the flour with your fingers and poke a hole without obvious shrinkage, it will be fermented.

7. 

   Step7:Or pull the dough up and make it honeycomb, which means it's fermented.

8. 

   Step8:Put the fermented dough on the kneading pad. Sprinkle proper amount of dry powder. Knead evenly and let stand for 10 minutes.

9. 

   Step9:The dough is rubbed into long strips and divided into small dosage forms of uniform size.

10. 

    Step10:Roll the dough into a middle thick, thin edge, palm sized dough.

11. 

    Step11:Put the meat in the bag, and knead the pleats to form a bun embryo.

12. 

    Step12:Put the wrapped bun on the oiled steamer. Put cold water in the steamer and put it into the steamer. Turn on the steam and steam for 15 minutes. Turn off the heat and simmer for 5 minutes. Lift the lid.

13. 

    Step13:Finished product.

14. 

    Step14:It's very delicious.