Cooking Steps

1. 

   Step1:Let's make the marinated meat first. Put the meat into the cold water pot. Put some ginger and onion on it. Boil for 3 minutes and skim off the foam with a spoon. Take out water control.

2. 

   Step2:Mix the dried mayonnaise with a small bowl of water. Sliced scallion, ginger and garlic, cinnamon, star anise, fennel seed, prickly ash, fragrant leaves and dried peppers.

3. 

   Step3:Heat some oil. Add all ingredients. Stir fry the dried meat under the pot.

4. 

   Step4:Cook in cooking wine, raw soy sauce and soy sauce. Strain the seasoned mayonnaise into the pan. No bean dregs.

5. 

   Step5:Put in the lollipop. Add enough water at last. If you put too much dry mayonnaise, you don't need to put salt any more. If you need to add salt water, boil it and then add it. Turn the large fire to small halogen for 1 hour.

6. 

   Step6:There's a little left in the juice. Chopsticks can poke through the thin meat. The marinated meat is poured into the basin together with the soup. Put it into the refrigerator for cold storage. In this way, the meat can continue to taste. It can be eaten at any time.

7. 

   Step7:Let's talk about the process. Mix 3 G yeast with 260 g warm water.

8. 

   Step8:Add 500g of yeast water into the medium gluten flour and stir with chopsticks first.

9. 

   Step9:Use your hands to make a smooth dough. Cover it with wet cloth and ferment.

10. 

    Step10:The dough is more than twice the size.

11. 

    Step11:Wash and dice mushrooms.

12. 

    Step12:Cut the marinated meat into small pieces.

13. 

    Step13:Scoop in some more gravy.

14. 

    Step14:Stir the diced mushroom and the marinated meat evenly. If your marinated meat tastes good enough, don't put any other seasonings. If the marinated meat is lighter, you can choose a little salt here.

15. 

    Step15:After rubbing and exhausting the air on the dough board, wake up for 5 to 10 minutes. Divide into equal sized preparations.

16. 

    Step16:Roll it out into a thin edge and a slightly thick foreskin in the middle.

17. 

    Step17:Put the stuffing on the bun skin, and then squeeze out the bun pleats in turn.

18. 

    Step18:Hold it tight. Lift it up.

19. 

    Step19:Wrap it and put it into the steamer with water. Don't fire for two rounds first. In summer, 5 minutes is enough. Longer winter. Steam for 12 minutes. Turn off the heat and simmer for 3 minutes before uncovering the lid.

20. 

    Step20:Fat and white steamed buns come out of the pot.

21. 

    Step21:It's too fragrant. It's very interesting.