Cooking Steps

1. 

   Step1:Medium gluten flour (ordinary flour) 200g, sugar 3G, milk 120g and yeast 2G are mixed and kneaded into smooth dough. The dough is fermented to twice the size. Take a small piece of dough (20g) and add some red koji powder and knead it evenly. The white dough is also kneaded repeatedly to be smooth. The white dough is divided into 6 equal parts and rolled into the middle thick and thin skin aroun

2. 

   Step2:Wrap it with bean paste filling, close up and seal it tightly, and make it into a circle

3. 

   Step3:Red dough in two parts

4. 

   Step4:A piece is rolled into thin slices, cut into long strips, and then divided into triangles to make pig ears

5. 

   Step5:Take a small piece of red dough, knead it into a ball, press it flat, and poke two small holes with chopsticks; knead the remaining red dough into a long strip and roll it into a small tail; put a little water on the ears, nose and tail, and stick it on the white dough; use chopsticks to point two small pits at the proper position of the dough, put on the black sesame to make eyes; put the finished green dough into the pot. Wake up for 3040 minutes; 11. Sit in the boiling water with high fire, turn the medium and low fire for 12 minutes Wait another 5 minutes and uncover the lid.

6. 

   Step6:Finished produc

7. 

   Step7:Finished produc

8. 

   Step8:Finished produc

9. 

   Step9:Finished produc

10. 

    Step10:Finished produc

11. 

    Step11:Finished produc