Cooking Steps

1. 

   Step1:Put the yeast into warm water (below 40 ℃) and dissolve it. Let it stand for 5 minutes. Pour the yeast water into the flour and knead it into dough (the water is better not to be added at one time. Add it slowly. Because the water absorption of flour is different, you can knead it into a slightly soft dough). Ferment it to twice the size in a warm plac

2. 

   Step2:Chop the lentils (I didn't blanch them, so I chopped them very finely). Put the chopped lentils into the cloth bag to squeeze out the water

3. 

   Step3:Add chicken powder, salt, soy sauce, sesame oil, thirteen spices, chopped green onion and ginger, and vegetable oil to the meat stuffing, and mix well for 20 minutes

4. 

   Step4:Pour the watered lentils into the meat filling. Stir well

5. 

   Step5:Put the dough on the panel. Rub the air out of the dough. Divide the dough into 18 preparations

6. 

   Step6:Make the preparation into a pastry, not too thin, and wrap it into stuffing to make a bun blank

7. 

   Step7:Drain the steamer. Cut all cooking paper and put it on the drawer. Put the steamed bun on the paper pad and let it stand for 10 minutes

8. 

   Step8:Open fire and steam the steamed bun. Turn the water on for 15 minutes and turn off the fire. Don't open the lid of the pot immediately to prevent the steamed bun from suddenly shrinking when it is cold. Open the pot after 5 minutes.