Cooking Steps

1. 

   Step1:Prepare all the materials. I forgot to shoot the sausag

2. 

   Step2:Boil the sugar with boiling water. Let it cool a little. The skin of the buns in our hometown is mostly sweet, so I use more white sugar. Don't like it so sweet. You can put less sugar) in another small bowl. Use warm water no more than 40 degrees to boil yeast. Put in flour when sugar water is a little warm but not hot. Pour in yeast water. And into a smooth medium hard dough. Put in the sun fermentation.

3. 

   Step3:When fermenting the dough, prepare other materials. Diced Pork, sausages, mushrooms and cabbage. Red radish is also used to wipe into silk.

4. 

   Step4:Put some peanut oil in the frying pan and stir the fat oil slowly. Put the meat aside. Saute sausages and mushrooms. Then put the shredded radish and cabbage down and fry. Add some sugar, salt, thirteen spices and raw soy sauce. Stir fry until the dish is soft, turn off the heat and let it coo

5. 

   Step5:The dough is fermented to twice its size. Knead and exhaust. Cut into the right dosage forms. Roll the dough with a rolling pin to form a thin skin with a thick edge in the middle and wrap it into the stuffing that has just been fried and cooled. A bag of vegetables in turn. Put into steamer and ferment again for 15 minutes.

6. 

   Step6:Boil the water in the pan and put it into the steaming drawer. Heat for 10 minutes. Time to stew for 5 minutes.