Cooking Steps

1. 

   Step1:Chop the streaky pork into minced shape after peeling. Add some salt, chicken powder, soy sauce and cooking wine to tast

2. 

   Step2:Wash and peel the lotus root, cut it into small pieces, drain the water for us

3. 

   Step3:Use 180 ~ 200ml of water to soak some anise, cinnamon and fragrant leaves. This step needs to be prepared in advance. It needs to be soaked for more than an hour. After soaking, take out the spices. Only leave water for use

4. 

   Step4:Put the marinated water, ginger and garlic cloves into the blender and beat them. After beating, filter the residue with a sieve. The filtered water is onion ginger juice. Because I hate ginger very much, so I use this method to put some ginger. If you don't mind the ginger taste, you can omit this step. Cut garlic and ginger directly and mix them into minced meat. In short, both methods are OK.

5. 

   Step5:Add the water of scallion and ginger to the mince twice. Beat the mince with chopsticks in the same direction when adding water each time. This can make the mince gelatinous

6. 

   Step6:Add the lotus root into the minced meat. Stir well. The sinking is finished.

7. 

   Step7:Mix the flour and yeast first, then add water and knead. Add 3G salt and sugar. Continue kneading until smooth. Adding yeast first and then salt is to avoid that premature contact with salt will kill the activity of yeast. If there is more water in the process, you can add some flour properly.

8. 

   Step8:Well, the kneaded noodles are like this. 0 pores. Put them in a deep pot and cover it with a plastic wrap. It's about 25 minutes in summer. When it's cold, you need to make a heat preservation basin by yourself. The easiest way is to add warm water to the inner tank of the electric cooker. Then adjust the electric cooker to heat preservation. Remember that it's heat preservation. Don't choose the function of heating Cover the dough with plastic wrap and put it on the top of the bowl. Cover it for 35 minutes.

9. 

   Step9:Let's knead, exhaust, pinch long strips of Xingfa good noodles and divide them into small dosage pieces of about 20g. Then roll them into a slightly thicker skin in the middle and a little thinner around. Sprinkle a layer of powder on them to prevent staining.

10. 

    Step10:Put in about 30g of meat stuffing. Then fold out the small pleats along the edge of the leather. Then when you close the mouth, pinch it. Tighten the mouth.

11. 

    Step11:Put a tarpaulin on the steamer to prevent it from getting stained. Brush a little oil on the surface of the steamed bun. There should be a distance between the steamed buns. It will increase when steamed

12. 

    Step12: