Cooking Steps

1. 

   Step1:Add the yeast into about 200ml warm water and mix well. Pour it into the flour. Use chopsticks to mix it into a cotton like dough. Then knead it into a smooth and non stick dough (add water according to the water absorbed by the flour) and ferment in the warm place.

2. 

   Step2:Boil the streaky pork in clear water. Add a spoonful of cooking wine, a few pieces of ginger, and 2 pieces of star anise until it is cooked thoroughly inside and outside. Remove and cool.

3. 

   Step3:Peel and dice the streaky pork. Dice the dried pork. Soak the mushroom in advance. Clean and dice it. Don't pour the water to soak the mushroom.

4. 

   Step4:Put some oil in the skillet and stir fry the diced meat.

5. 

   Step5:Stir fry until the diced meat is burnt yellow. Add two spoonfuls of sweet sauce and stir well. Then add dried diced meat and diced mushrooms and stir fry for a while. Add a little old soy sauce. Pour the filtered mushroom water into the oven, then cover and simmer.

6. 

   Step6:In a few minutes, remove the lid. Add some fresh soy sauce and a little sugar. Concentrate the juice over high heat. Take it out. Cool it and refrigerate it for a while.

7. 

   Step7:It's a fermented dough. It's bulky. Look at the dense honeycomb inside.

8. 

   Step8:Knead the dough and divide it into several small dosage forms.

9. 

   Step9:Take a small dosage, rub it round and press it flat. Use a dry noodle stick to dry it into a middle thick, thin skin around it. Put the stuffing in the middle. Rotate it on your hand and wrap it into steamed buns. Put it on a steamer with cold water. Wake up for 15 minutes. Steam it for 20 minutes and then stew it for 5 minutes. Uncoil it.

10. 

    Step10:The steamed buns are out of the pot.

11. 

    Step11:The skin is thin and filled with many fillings. The taste is soft and the sauce is full-bodied. The taste is excellent.