Cooking Steps

1. 

   Step1:The yeast is first melted in warm water.

2. 

   Step2:Put the yeast in the flour.

3. 

   Step3:Add warm water. Don't add all the water at once. Because the water absorption of flour is different, use chopsticks to stir it into dough.

4. 

   Step4:And the dough is wrapped with fresh-keeping film for fermentation.

5. 

   Step5:Soak the vermicelli in cold water and then boil it in boiling water, remove it and chop it up for later use.

6. 

   Step6:Put a little oil in the wok. Heat the oil and stir fry the garlic until fragrant. Pour in the chopped carrot and stir fry until it is broken.

7. 

   Step7:Stir fry the diced mushrooms.

8. 

   Step8:Then put in the powder and mix it evenly.

9. 

   Step9:Heat the oil in the frying pan and add chopped onion, ginger and garlic to stir fry.

10. 

    Step10:Stir fry the meat until the color changes and the oil comes out.

11. 

    Step11:Slip in the sauce and cooking wine.

12. 

    Step12:Add the fried carrot salt sugar and thirteen spices.

13. 

    Step13:Then put in the chopped onion and stir well.

14. 

    Step14:I seldom eat chicken essence and monosodium glutamate in my family, so I didn't put it. You can add some if you like.

15. 

    Step15:Double the dough.

16. 

    Step16:Leave the dough bag still for 10 minute

17. 

    Step17:Rub the bar on the panel.

18. 

    Step18:Divide into small dosage form

19. 

    Step19:Roun

20. 

    Step20:Rolling into a circl

21. 

    Step21:Put the stuffing in.

22. 

    Step22:The wrapped bun wakes up for 20 minutes.

23. 

    Step23:Put the cold water of the steamed bun in the steamer and turn to medium heat to steam for 15 minutes. Turn off the heat and simmer for 5 minutes.

24. 

    Step24:Finished drawings.