Cooking Steps

1. 

   Step1:㊙️ Prepare a cup / bowl. Add 3G sugar (sugar assisted fermentation) into 250ml warm water. Add 5g yeast. Mix well. Pour into 500g flour in several times. Knead the flour into smooth dough. Cover with plastic wrap and ferment for three hours (3 hours in winter and 1 hour in summer. Put it in the refrigerator overnight. If you want to speed up the fermentation, you can use the oven to ferment. You can also burn a pot of warm water about 70 degrees. Put the container of dough on the warm water). be careful ⚠️ Different flour brands have different water requirements. Adjust by yourself. Add water if the flour is too hard. If the dough is not smooth, add flour @.

2. 

   Step2:Chop the meat. It's better to chop it in a granular way. Don't be afraid of the fat meat. Only when the steamed bun has fat meat can it taste good

3. 

   Step3:㊙️ The secret of meat dumpling soup. Add the cold boiled meat into the meat in several times (key points). Stir clockwise (in one direction) until the cold boiled meat is absorbed by the meat stuffing. This kind of meat stuffing tastes rich and not firewood. The taste is very good.

4. 

   Step4:㊙️ Add wine, oyster sauce, soy sauce, soy sauce, thirteen spices, pepper, ginger, onion, sesame oil, cooked oil. Still stir clockwise until unifor

5. 

   Step5:The flour is fermented to twice its size. Rub the exhaust on the chopping board. Divide it into approximately the same size. Use a rolling pin to roll out the thick middle and thin sides of the foreskin.

6. 

   Step6:Baozi technique. Baidu once you know @. @. I can't blame you for uploading pictures. ㊙️ Baozi. Let it stand for 15 minutes and ferment twice (different time in winter and summer). Take it up and light it up. Steam it with cold water in a pot. Steam it for 10 minutes. ㊙️ Turn off the heat and simmer for 5 minutes (tap the key point). If you don't simmer, you will fall bac

7. 

   Step7:duangduang