Cooking Steps

1. 

   Step1:This is my seasoning. Half is pure meat (my husband's favorite). Half is meat and apricot mushroom (my favorite).

2. 

   Step2:Try to put more soy sauce when filling with live stuffing. In this way, you can also put less water in the soup. Make sure to stir clockwise. Put the meat to absorb the soup.

3. 

   Step3:Master the quantity of water and surface by yourself. And the proportion. Before living, first turn the yeast on with water (1. If you are in a hurry, use warm water. But don't be too hot. Otherwise, yeast wine will be effective. Less sugar or salt can also shorten the fermentation time. 2. If you are not in a hurry, you can use cold water to boil the yeast one night in advance. Put the noodles on the cool side to ferment slowly. Ferment for one night. You can do it directly the next morning. No need to ferment now. Save time

4. 

   Step4:After fermentation, send out air and rub evenl

5. 

   Step5:Then divide the preparations. Don't rush too thick. It's thicker than the skin of the dumplings. Then wrap them together

6. 

   Step6:Put oil in the pot. If it's necessary to open the bun (or it will smell of soy oil). I use corn oil. I'll get off the pot without opening it. When the lamp oil is slowly opened, add water. Who must put half of the bun up a little bit and then cover it) slowly wait for the water to disappear.

7. 

   Step7:Wait for the water to change. Hear the creak. See if there is any creak. You can get out of the pot. Then you can put some black sesame and onion as embellishment.

8. 

   Step8:This is the first time. It's ugly.

9. 

   Step9:This is the second time. Obviously the bun looks better than before