Cooking Steps

1. 

   Step1:Wash and cut the fresh pork forelegs into large pieces, put them in the pot and boil for about 20 minutes to remove the blood froth; take out the cooked meat, wash it with warm water, peel off and cut into small pieces of 1 cm squar

2. 

   Step2:Heat the oil in the pot. Stir fry the diced meat until all the color changes. Stir fry with wine for a few times. Remove the scallion leaves and cut the scallion into pieces. Stir fry with ginger powder in the pot to make the flavor. Stir in sweet sauce and soy sauce and stir fry evenly

3. 

   Step3:Add boiling water to the pot, but not the diced meat. Add the star anise. Bring to a boil and simmer for 40 minutes until the meat is soft and rotten

4. 

   Step4:Put the stewed diced meat into the juice for standby; when stewing, let's mix the noodles. Take 300 grams of snow pollen and put it into the basin; add 180 grams of warm water (no more than 40 degrees) and 3 grams of yeast to dissolve it. Pour the yeast water into the flour and mix it into large pieces of dough

5. 

   Step5:Knead the dough into a smooth dough. Make the bowl smooth and the hands smooth. Cover the plastic wrap and put it in a warm place to ferment to twice the size. Take out the fermented dough. Exhaust the air. Knead it smooth. Knead the long strip. Divide it into 12 preparations

6. 

   Step6:Sprinkle some flour on the preparation, press it flat, roll it into the middle thick and thin skin around; put the diced meat with sauce on it

7. 

   Step7:Wrap into buns. Put them in the steamer. Cover the cover. Let it stand for 20 minutes. Let it ferment for the second time. After 20 minutes, open the fire. Heat it to the water first. Turn it on for 15 minutes. Turn off the fire. After 5 minutes, open the cover and take it out.