Cooking Steps

1. 

   Step1:First knead 300g high gluten flour. 3G Angel yeast. One drop of salt. Add about 150g warm water. There is no hard requirement for the amount of water. The water absorption of different flour is different. Therefore, it depends on the hand feeling when kneading. Because they don't make much dough. So this quantity is only for reference. After kneading the noodles, cover with plastic wrap and wake up to twice the size.

2. 

   Step2:Blanch the pork in advance. Remove the blood foam. Stir fry sugar in hot oil. Add pork and stir fry. Wrap sugar evenly and pour into hot water. The amount of hot water is slightly less than that of pork. After seasoning, the spices include pepper, seasoning and cinnamon (I don't like to put too much spices in the pot meat, which will rob the flavor of the meat itself). The seasoning includes cooking wine, raw soy sauce, oil consumption, fermented bean curd and old soy sauce (there is no such seasoning at home, so the color is a little light). Put some onion and ginger. Then pour in the casserole. Give the taste time. Heat for 40 minutes. Then add the boiled eggs and cook for 20 minutes. At last, fire to collect the juice. The soup is thick. It tastes best at this time.

3. 

   Step3:Mix the meat, eggs, coriander and green peppers, chop them up, and pour a spoonful of soup over them.

4. 

   Step4:Wake up the good face knead a row of exhaust gas, and then squash the dough into a round cake and directly brand it. I don't think it's necessary to fold and fold repeatedly. The essence of meat steamed bread is meat. As for steamed bun cooked, ha ha ha. Don't put oil in the electric cake pan. Just burn it directly.

5. 

   Step5:Put the meat into the steamed bun. You must put more meat into your home..