Cooking Steps

1. 

   Step1:Add flour to a larger plate. Mix with warm water and a little sal

2. 

   Step2:Add some warm water to make it floccule; don't add too much water at a time

3. 

   Step3:Knead into dough. At the back, I often use my hands to dip some water to knead the dough so that the moisture is just right

4. 

   Step4:Knead until the dough is smooth and smooth, then cover it with a damp cloth and let it stand for 10 minutes. Repeat the process of kneading and kneading for 4 times until the dough is very smooth and elastic

5. 

   Step5:Salt, ginger, soy sauce, soy sauce, sugar, chicken essence and oil are added to minced meat

6. 

   Step6:Stir in one direction until the minced meat and seasoning are completely mixed

7. 

   Step7:Make 300 grams of chicken soup with chicken juice and water. Stir it in the meat stuffing for several times. I don't add too much each time. It's about seven or eight times

8. 

   Step8:Until the stuffing and chicken soup are completely integrated. The stuffing expands but coagulates

9. 

   Step9:Take a piece of Shanghao dough and knead it into a long strip, then cut it into the appropriate size of the dosage. Roll it into a dough about the size of the dumplings you usually make

10. 

    Step10:2. Packing stuffing

11. 

    Step11:I don't know how to pack pleats. It's good to pack them back. It's said that the authentic one is 1824 pleats

12. 

    Step12:Wrap it all and let it rest for a while

13. 

    Step13:Put a piece of oiled paper on the steamer, and leave some space in the steamed bun. After the water in the pot is boiled, put it in the steamer, and steam it for 10 minutes in high fire

14. 

    Step14:Open it to see if it's white, fat and fat, and then it shrinks. You can see that there's a lot of soup and wood in the bun~

15. 

    Step15:Take a bite of the soup and it will come out