Cooking Steps

1. 

   Step1:Chop the pork into mince. After the mushroom is soaked, cut it into small pieces. Dice the dried tofu. Cut the shallot into the scallion.

2. 

   Step2:500 grams of corn bread powder. Put in two eggs

3. 

   Step3:Pour in 50 grams of blended oil.

4. 

   Step4:Add 250g warm wate

5. 

   Step5:Use chopsticks to stir until you can't see dry flour

6. 

   Step6:Sprinkle dry flour on the chopping board. Knead the dough well

7. 

   Step7:Cover with a wet towel and wake up for 30 minutes.

8. 

   Step8:Add 2 tbsp soy sauce, 1 tbsp soya bean paste, 1 tbsp white sugar and some pepper to the minced meat and marinate for 15 minutes.

9. 

   Step9:Meat stuffing - mix 150g pork puree, diced mushrooms, dried tofu, 100g onion and shredded vegetables together. Mix in 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon monosodium glutamate, 1 tablespoon pepper, 2 tablespoons cooking wine, 2 tablespoons mixed oil. Use chopsticks to stir in one direction.

10. 

    Step10:Cut the dough into dosage forms. Stick on the dry flour.

11. 

    Step11:Flatten the preparation. The edge is thin and the middle is thick.

12. 

    Step12:With meat.

13. 

    Step13:Grease the steaming drawer. Put the steamed buns on the drawer. Steam for 12 minutes in high heat. Turn the low heat and simmer for 3 minutes.

14. 

    Step14:The delicious corn flour buns are out.