Cooking Steps

1. 

   Step1:Use a proper amount of warm water to boil the yeast. Slowly add it into the flour. Use chopsticks to stir it into floccules. Knead it into a smooth and non sticky dough. Ferment in the warm place.

2. 

   Step2:Add some ginger to the pork stuffing. Take the green onion and cut it into shreds first.

3. 

   Step3:Add some salt, a little starch, cooking wine and June sweet pasta to the pork stuffing and stir evenly. Then add the onion powder and stir evenly.

4. 

   Step4:Use chopsticks to stir the meat stuffing clockwise. Add some water. Stir in the water. Then add the water three times. Make the meat stuffing become more viscous. Then add 2 tablespoons of cooking oil and stir it (or add 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil. The taste is more fragrant).

5. 

   Step5:The dough has been fermented for an hour. The fermented dough has more than doubled in volume. It is full of dense honeycombs.

6. 

   Step6:Well knead the dough and divide it into small dosage forms of equal quantity.

7. 

   Step7:Take a small dose and dry it into a middle thick, slightly thin skin around. Put the stuffing in the middle of the pastry and knead it into a bun to produce embryo.

8. 

   Step8:Finish all the raw embryos. Put them in the steamer padded with drawer cloth. Wake up for 15 minutes. Steam in cold water and high heat for 20 minutes, then simmer for 5 minutes, then uncover.

9. 

   Step9:The skin is thin and the filling is big. Bite it gently. The delicious juice flows out smoothly. It's mixed with onion, soy sauce and meat. It's delicious.

10. 

    Step10:Finished drawings.