Cooking Steps

1. 

   Step1:Add warm milk and water to yeast powder and let stand for a few minutes. Mix well with flour. Add water in several times according to the water absorption of flour. Add a little sugar to the flour to help ferment. Just leave a little milk to add. Add milk to taste better. It's not necessary.

2. 

   Step2:Use fermented Kung Fu to make barbecue stuffing. Freeze the sausages and cut them into small pieces. Pour the sauce into the pan and heat it for a few minutes. Then add the wet starch and thicken it into a sticky shape. Put the sausage into the sauce and mix it up and turn off the heat. Try to keep some of the soup as much as you can like filling a soup bag. It's much more convenient to put it in the refrigerator and refrigerate it for a while to let the soup condense a little. It's more convenient to make the filling in advance. Don't taste the soup salty. Sausages have a taste.

3. 

   Step3:Ferment the smooth dough. Cover with a wet cloth or plastic wrap to prevent the dough from drying. About 4060 minutes. Now it's a little faster in hot weather. Make a hole in the dough. If it doesn't shrink or collapse, it will ferment.

4. 

   Step4:The fermented dough shall be drained and divided into 25g pieces, each of which shall be rolled into a middle thick and thin skin.

5. 

   Step5:Put the barbecue stuffing on it and make it into a barbecue bag.

6. 

   Step6:Twice. About 1520 minutes. Turn off the heat for 1215 minutes after steaming in cold water. Don't simmer for another 35 minutes immediately to prevent the surface of the bun from shrinking.

7. 

   Step7:All right. I'll make a pot of barbecued pork.

8. 

   Step8:Finished drawings. Don't leave a bite of soup.