Cooking Steps

1. 

   Step1:First, dissolve Angel Yeast in warm water and boil it. Then use 30-50 ℃ warm water to boil the yeast water to mix the noodles. Pay attention that the water must not be too hot. Otherwise, the yeast will be killed. Save 1 to 2 hours after reconnecting.

2. 

   Step2:Soak the vermicelli in warm water and cut it into small pieces. Cut the agaric into small pieces. Dice the small melon. Chop the pure lean meat (because you don't eat fat meat and meat skin. You feel that the meat filling outside is not clean. You have to chop it yourself. Health is the most important thing). Mix the pure lean meat and ginger powder and put it into the soy sauce wine to smell. Mix the lean meat and sliced agaric, melon and vermicelli. Sprinkle with minced onion. Thirteen spices. Heat a tablespoon of scalding oil. Sprinkle with thirteen spices and green onions. Sprinkle with fine salt. Mix all fillings well.

3. 

   Step3:One hour after saving noodles (winter time is increased as needed). Knead the noodles and roll them with a rolling pin to form a thin and thick steamed bun skin. After filling, fold once a centimeter by a hand. Along the round edge of the steamed bun skin, fold into 18 pleated steamed bun.

4. 

   Step4:Put oil on the steamer. Pour enough water into the bottom of the steamer. Put the wrapped bun on the steamer. Attention. There must be enough distance between the buns, because the volume of the buns expands after being heated. Turn the fire to low for 30 minutes after 10 minutes of air supply. Turn off the fire.

5. 

   Step5:Take it out and let it cool. With thirteen joss sticks, it's super fragrant.