Cooking Steps

1. 

   Step1:Preparation and tools - 300 g flour, 3 g dry yeast, 150 g water, 300 g minced meat, 20 g raw soy sauce, 3 g old soy sauce, 10 g oyster sauce, 10 g cooking wine, appropriate amount of scallion, appropriate amount of ginger, 2 g chicken essence, 3 G sesame oil, 20 g vegetable oil Tupperware, steamed bab

2. 

   Step2:3 G yeast powder. Pour into 150 g warm water and stir until dissolved

3. 

   Step3:Prepare a bowl. Pour in 300 grams of flour. Pour in the yeast water in step 1. Pour and stir to form floccules

4. 

   Step4:Knead it into a smooth dough by hand, cover it with plastic wrap and wake up for about 30 minutes. The dough will be twice as big (if there is an oven, it can be put into the oven for fermentation. The temperature is constant and the fermentation effect is better

5. 

   Step5:300g of minced meat. Add 20g of raw soy sauce, 3G of old soy sauce, 10g of oyster sauce, 10g of cooking wine, proper amount of scallion, proper amount of ginger powder, 2G of chicken essence and 20g of vegetable oil. Mix well and set aside

6. 

   Step6:Take out the dough, squeeze and exhaust, and knead it into a smooth dough again

7. 

   Step7:The dough is divided into 2 part

8. 

   Step8:Take one copy and roll it into thin sheets (don't roll it too thin. It won't start later)

9. 

   Step9:Take half of the meat filling, spread it on the dough, press it tight, and leave some space around

10. 

    Step10:Roll from one side. Roll tight

11. 

    Step11:Put the mother goose titanium crystal pot into the steaming rack, pad with oil paper, put it into the pot and cover for 20 minutes

12. 

    Step12:After waking up, steam for 15 minutes, turn off the heat and simmer for about 5 minutes

13. 

    Step13:You can eat it if you cut it with a knife

14. 

    Step14:The meat filling is rich. One bite will burst the juice. It's really super delicious.