Cooking Steps

1. 

   Step1:Put the flour, water, yeast and sugar into the basin together, and then mix them evenly by hand.

2. 

   Step2:Knead the flour into a dough (you can feel the dough soft without touching your hands

3. 

   Step3:After kneading, cover it with a clean wet cloth to let it fermen

4. 

   Step4:It's usually fermented for 23 hours. The dough is 23 times the original size. After fermentation, knead to squeeze out the ai

5. 

   Step5:Divide the dough into small dough groups of 3540g each. Then you can prepare the materials inside

6. 

   Step6:Put all the auxiliary materials together, and then mix them evenly. The water here is not added first. First, mix other materials evenly.

7. 

   Step7:After the auxiliary materials are stirred evenly, add water. But not too much at a time. Add one spoon at a time, and stir evenly at the same time. Until you feel the pork mince is a bit like a thick congee (remember that you can't add too much water, or it will be difficult to wrap it later

8. 

   Step8:When the meat filling is ready, roll out the small dough with a rolling pin. Remember to make it thick in the middle and thin around

9. 

   Step9:Wrap the meat stuffing well. Put it on for 23 minutes. Then put it in the pot and steam. Boil the water on a high heat first, and then put it on a low heat for 1520 minutes. Actually, I'm not good at making pleats, so it's not beautiful.

10. 

    Step10:This is steamed bun (not good-looking in appearance, but good in taste