Cooking Steps

1. 

   Step1:Pot pork in cold water. Add cooking wine, ginger slices and blanch for seven or eight minutes. Skim the foam.

2. 

   Step2:Take it out and put it into the pressure cooker. Add in the hot water, ice sugar, fragrant leaves, cinnamon, star anise, raw soy sauce and old soy sauce.

3. 

   Step3:Select the meat key (use the pressure cooker to make it faster). Spare.

4. 

   Step4:Put water and yeast powder in a bowl. Let it melt for a few minutes. Then add flour and baking powder. Use chopsticks to pick up floccules.

5. 

   Step5:Peace and unit

6. 

   Step6:Cover it with damp cloth. Make it twice as big.

7. 

   Step7:Divide into eight parts. Rub round. Brush the surface with oil. Cover with plastic film and relax for 15 minutes.

8. 

   Step8:Take one and roll it into a duck tongue shap

9. 

   Step9:Stack u

10. 

    Step10:Roll u

11. 

    Step11:Head dow

12. 

    Step12:Do it all in turn. Cover with plastic wrap and relax again for ten minutes.

13. 

    Step13:Rolling into a cak

14. 

    Step14:Heat both sides of the dry pan for two minutes.

15. 

    Step15:Preheat the oven at 200 ° for ten minute

16. 

    Step16:Then cut the bun from the middle. Put the chopped stuffing on it (with a little chopped coriander