Cooking Steps

1. 

   Step1:Mix the dry flour and yeast evenl

2. 

   Step2:Warm water is used to make dough easier to ferment

3. 

   Step3:Knead the dough and put it into a bowl. Cover with plastic wrap. Wake up for 20 minutes. Cover with cling film to prevent the dough from drying. Wake up to make the dough smoothe

4. 

   Step4:It's almost like thi

5. 

   Step5:Because of the cold weather, my way is to boil warm water in the pot. Put the dough bowl in the pot and it's stuffy. It's easy to ferment

6. 

   Step6:Next, make glutinous rice stuffing. Stir fry glutinous rice and star anise in the pot. The glutinous rice is a little yellow. Stir it to make it fragrant and ready to use

7. 

   Step7:Sausages are chopped and fried. Cantonese sausages are use

8. 

   Step8:Add water to cook. Put in the old style. Mix the old style. Raw style. Season with salt. Boil and dry to make a pot

9. 

   Step9:Steam agai

10. 

    Step10:That's i

11. 

    Step11:Use a rolling pin to beat the filling into a sticky shape. It's not easy to disperse

12. 

    Step12:At this time, the dough is ready. It's twice the siz

13. 

    Step13:It's OK to have a honeycomb insid

14. 

    Step14:Roll the rolling pin into a rectangular fac

15. 

    Step15:Filling i

16. 

    Step16:Roll it up. Tighten the join

17. 

    Step17:Close both end

18. 

    Step18:Cut into even sizes with a knif

19. 

    Step19:Put it into the pot for secondary fermentation. Secondary fermentation is very important. Knock on the blackboard. Ferment it to be fat and then it will be steame

20. 

    Step20:Perfect out of the po

21. 

    Step21:Soft and glutinous. Deliciou