Cooking Steps

1. 

   Step1:250ml warm water yeast. Pour into flour in several times. Mix into flocs and knead into dough. Cover with plastic film and wake up to twice the siz

2. 

   Step2:Add cooking wine, raw soy sauce, old soy sauce and mix well into minced meat. Add 100g warm water in several times. Stir in one direction at a time until the water is absorbed. Add salt, chicken essence and edible oil and mix well for standby

3. 

   Step3:The wake up dough should be fully rubbed and exhausted (more rubbing can make the dough stronger and smoother). It should be divided into dough of similar size, rolled into bun skin (thicker in the middle. It is not easy to expose the filling). It should be wrapped with meat stuffing. It should be folded. Second fermentation on steamer for 2030 minutes (time depends on temperature

4. 

   Step4:Boil the water, put it in the steamer, steam it for 20 minutes, stew it for 10 minutes (to prevent it from shrinking and collapsing). The delicious meat with oil flows out of the pot.