Cooking Steps

1. 

   Step1:Heat wheat bran - 300g medium gluten flour, add 125g boiling water, stir into flakes, add 4045g cold water, stir into dough, take it out and put it on the operating platform, knead until it is smooth, cover with plastic film, and relax for 30 minutes.

2. 

   Step2:Rub the loose dough into long strips. Divide into 15g each equal portion. Sprinkle a little flour on the operating table. Cut the dough face up. Press flat with your palm and roll it into a circle. Roll out the wavy lace around the circumference of the round wheat bran.

3. 

   Step3:The filling of glutinous rice - 500g glutinous rice is soaked overnight in advance. When the water in the steamer boils, remove the glutinous rice and steam for 40 minutes.

4. 

   Step4:Remove the shell and wash the bamboo shoots. Put them in the boiling water pot and cook for 5 minutes. Remove the astringency. Cool and dice. Pour 30g cooking oil and 100g lard into the pot. Heat until the lard melts. Stir in 150g pork mince, 75g mushroom dice (dried mushroom needs to be soaked in cold water in advance), 30g carrot dice and 75g spring bamboo shoots dice. Add 10g cooking wine, 20g old soy sauce, 30g raw soy sauce, 4G salt, 25g sugar, 10g oyster sauce and a little white pepper to taste.

5. 

   Step5:Add 250g clear water and stir fry. Boil over medium heat and pour in steamed glutinous rice. Boil until the water is dry. Pour 10g sesame oil. Turn off the heat and take out. Set aside.

6. 

   Step6:Take a rolled wheat bran and wrap it with about 30g of filling.

7. 

   Step7:When the water in the steamer boils, steam it in the steamer for 15 minutes. Cook the bamboo shoots, glutinous rice and wheat.

8. 

   Step8:I'll make another order of fresh bamboo shoots. Mix 500g pork mince with 10g salt, and pour 140g onion and ginger water (7 shallots, 7 pieces of ginger and 140g clear water) into the mince in three times. Stir while pouring. Until the mince is completely filled with water. Add 15g sugar, 10g sesame oil and a little white pepper. After stirring, cover with fresh film and refrigerate overnight.

9. 

   Step9:Take out the meat stuffing that has been refrigerated overnight. Add 200g jelly and 120g diced asparagus. Mix well. Set aside.

10. 

    Step10:Use the ready-made wheat crust (you can buy it in the pasta shop). Pack about 30g of filling.

11. 

    Step11:Wait for the water in the steamer to boil. Steam in the steamer for 7 minutes. Cook the fresh meat and wheat with the bamboo shoots.