Cooking Steps

1. 

   Step1:This is fresh kelp. It's very tender and narrow. The color is brow

2. 

   Step2:Put enough water in the pot. Bring it to a boil and put in kelp

3. 

   Step3:The kelp turns green when heated. The brown on it has not been soaked in hot water

4. 

   Step4:Take it out when it is completely discolored. Rinse it with cold water and cool it out

5. 

   Step5:Take out the cool kelp and cut it up

6. 

   Step6:Put some soy sauce in the seasoning basin

7. 

   Step7:A small amount of salt and monosodium glutamate

8. 

   Step8:Put in the right amount of vegetable oil

9. 

   Step9:Cut the pork into small piece

10. 

    Step10:Put ginger powder, cooking wine, soy sauce and scallion in the seasoning basin. Mix well

11. 

    Step11:At last, put some salt in the meat stuffing and mix well

12. 

    Step12:Put the prepared meat stuffing and kelp on both sides of the seasoning basin respectively

13. 

    Step13:Put a small amount of water in the basin first. Soak the yeast for a while. Put the flour bran in the basin

14. 

    Step14:Live into a dough with moderate hardness and softness. Try to add and round the dough with water and ferment it in a basin

15. 

    Step15:Spread out the dough. There are beehives in the dough

16. 

    Step16:Take out the dough and put it on the chopping board. Knead it hard to make a smooth dough. Then knead it into a smooth strip

17. 

    Step17:Cut it into the size you like

18. 

    Step18:Roll out the foreskin. The four sides are thin. Later in the middle

19. 

    Step19:Put some kelp and streaky meat on it

20. 

    Step20:Put corn husks under the wrapped buns and put them into the steamer for the final awakening; about 1015 minutes

21. 

    Step21:Put cold water in the pan. Start with a low heat. Turn the pan on medium heat for 15 minutes. Turn off the heat and open the lid immediately. You can eat it.