Cooking Steps

1. 

   Step1:Xingfa flour - 500g flour, add 2.5G yeast powder, put yeast powder in the warm water of about 30 degrees, mix it evenly, sprinkle it on the flour slowly, sprinkle it while stirring, until it is kneaded into a dough, the dough is slightly soft, I seal the fresh-keeping film, put it on the edge of the heating, about an hour and a half, the dough becomes twice as much as the beginning, there will be many beehive

2. 

   Step2:In the wake-up process, mix the stuffing and fennel, wash and drain the water, soak the shrimp skin in warm water for a few minutes, cut the onion and ginger and put them in a bowl for standby. Add a little salt to the egg, pour oil into the hot pot, warm oil into the egg, and then use chopsticks to stir in one direction all the time. For fear of big pieces that won't be broken, you can leave the pot in golden yellow, wait for the air to cool, add them to fennel, add dried shrimps skin and chopped green onion and ginger, add a little oil, salt, chicken essence, and mix in one direction evenl

3. 

   Step3:Baobaozi - wake up the good flour, put it on some flour panels, continue to knead, cut it into evenly sized dosage forms, roll the skin thick in the middle and thin outside, put in the mixed filling, not too much filling, not perfect, wake up five to ten minutes after the package is finished, and then steam in the pot, cool the water in the cold pot, put in the baozi, fire and other water, and boil it for medium heat, about 15 to 22 Turn off the fire for ten minutes, don't open the lid, and simmer for another five minute

4. 

   Step4:The steamed buns are ripe.