Cooking Steps

1. 

   Step1:Those who don't want to pass on recipes don't take so many photos. First of all, chop the meat and try to chop it carefully and eat it delicious. Chop the meat and add all the other ingredients except the pickled vegetables, onion, ginger, edible oil and chili noodles. Add the big bone soup in three times.

2. 

   Step2:Here comes the secret recipe. Dangdangdang... Heat the pot and pour in the cooking oil. The oil is warm and smoke. The smaller the fire is, the better. The next step is to paste the onion and ginger. Pour in the chopped onion and ginger and the fragrance will come out. Add in the chili noodles and stir to turn off the red oil. Controlling the fire is the key.

3. 

   Step3:Deal with the pickles. Soak the pickles in cold water to remove the sour taste. Heat the hot water in the pot. Boil the water and put in the pickles. Switch the fire on the secondary water. Remove the supercooled water and wring out the water. Cut the leaves into fine threads. Cut the stems into small pieces. Add in the meat stuffing and stir well.

4. 

   Step4:He Mian also forgot to take a picture. This picture was taken when he woke up in the oven. It's easy to dissolve in warm water with dry yeast and chopsticks. Put the flour into the basin. Slowly pour in the dissolved yeast water with one hand like a claw to quickly mix and form the dough. The yeast water is not enough to add warm water. The oven doesn't have wake-up function here.. Adjust the oven temperature to 30 ℃ for 1 hour, put it into the baking pan, pour in a bowl of water, and then put the basin in it to wake up.

5. 

   Step5:When the oven surface is 1.5 times larger, the fermentation time is longer and the surface is easy to be sour. I used alkaline water to knead my face and exhaust. I woke up 20 minutes after exhausting. Start to pack. Sprinkle some dry powder on the chopping board and take out the dough and rub it smooth. It's divided into two parts. The half is divided into 10 preparations. The rolling bun skin is thick in the middle and thin around. It's thicker than the dumpling skin. It's almost as thick as one and a half or two dumpling skins. The word of the bag is to put the stuffing in the middle and hold the skin with one hand, almost half finger, and hold a fold. Personal skills are different. I'm also blind.

6. 

   Step6:Packed and covered with plastic wrap, wake up for 10 minute

7. 

   Step7:I steamed it directly in the basin. I steamed two pots. The first pot was boiled with water. The drawer cloth was smeared with cooking oil to prevent adhesion. It was put into the bun. The fire lasted for 20 minutes. It's a bit of a mess coming out. But it's done. Second pot A kind of Cold water does not need to leave a distance between steaming drawers. Heat the pot on medium heat. Fire for 10 minutes.

8. 

   Step8:The second pot of finished products.. If the flour and baking powder don't match well, it's suggested to buy the baking powder yoursel