Cooking Steps

1. 

   Step1:Chop the streaky pork into mince (because I don't eat fat meat, so I use lean meat). Add 3 tablespoons of raw soy sauce, 1 tablespoon of old soy sauce, 1 tablespoon of oil consumption, 1 tablespoon of black pepper, 2 tablespoons of five spices, a little sugar and salt. Mix well.

2. 

   Step2:Knock an egg in. Break it and mix wel

3. 

   Step3:Because I use pure lean meat. In order to make the meat tender and not firewood, I beat some water in three times (add a little water each time. Chopsticks circle clockwise and quickly stir until the water is absorbed. Until the water is sticky

4. 

   Step4:Open fire and heat the pot. Pour more oil into it. Fry the meat in the pot. Add two spoonfuls of cooking wine. Fry until it changes color and take out.

5. 

   Step5:You can't pour the rest of the oil. Then put the minced garlic, onion and ginger into the pot, stir fry the minced peppers in two spoons, then stir fry the minced meat in the pot for a while

6. 

   Step6:Blanch the tail pinched soybean sprouts and stir fry them with the minced meat. Taste them. Add a little salt or a spoonful of oil to cool them.

7. 

   Step7:When the stuffing is cold, start mixing. Add a small spoon of sugar to flour and black sesame powder and pour into the basin. This black sesame is processed by my mother in the stir fry shop. With walnuts, red dates and many other ingredients, it can be said to be first-class.

8. 

   Step8:Put baking powder in warm water (not hot enough) and turn it on. Bubbles on the surface indicate that baking powder is effective. If you can't make bubbles, your baking powder may be invalid. Problems may occur when baking

9. 

   Step9:Knead the flour into a smooth dough. Cover it and let it ferment in a warm place. My kitchen is facing the sun in the afternoon. It will ferment in an hour.

10. 

    Step10:It's twice the size of the dough. If you tear it open by hand, it will ferment

11. 

    Step11:Take out the fermented dough and knead it for about 15 or 20 minutes. Let the air out of it. Then divide it into dosage forms of the same size

12. 

    Step12:Roll it into thin skin around and thick skin in the middl

13. 

    Step13:Pack as much stuffing as you can. Eat at home with authentic ingredients.

14. 

    Step14:I can't teach you how to pack steamed buns because they're not very good-looking. Anyway, it's a success if they don't leak stuffing.

15. 

    Step15:Make water in the steamer. Put the steamed buns in the steamer without firing. Ferment for another 15 to 20 minutes. Then turn on the fire. Steam for another 10 minutes. Turn off the fire and wait for three minutes to open the lid.

16. 

    Step16:Ah, ah, ah, it's really deliciou