Cooking Steps

1. 

   Step1:Add to warm water 2.5g Sugar and 5g yeast. Stir well and let stand for 5 minutes.

2. 

   Step2:Add 6G salad oil to the flour and mix well. Pour in yeast water and mix with chopsticks to form floccules.

3. 

   Step3:Knead into dough. Cover with plastic wrap and wake up for 15 minutes to 1 times the size.

4. 

   Step4:Prepare fillings at this time. Minced meat, pickles and scallions.

5. 

   Step5:Add cooking wine, salt, sugar, chicken essence and fresh soy sauce to the minced meat.

6. 

   Step6:Pour in pepper oil and mix well.

7. 

   Step7:Wash the pickles, remove the water, cut them into pieces, and put them into the minced meat. Add the scallions.

8. 

   Step8:Mix well to make meat.

9. 

   Step9:Fermented dough. Knead the long bar. Divide into 8 equal parts. Exhaust and knead.

10. 

    Step10:Roll it into a round skin with a thick middle edge.

11. 

    Step11:Put meat in the round skin.

12. 

    Step12:Start wrapping the bun. Squeeze one end tightly. Squeeze both ends once. Wrap the braid shape.

13. 

    Step13:Wrap the bun.

14. 

    Step14:Put the steamed buns in the steamer. Put them in a pot of warm water. Cover them. After 20 minutes of fermentation, steam them over medium heat until the water boils. Start to count for 15 minutes.

15. 

    Step15:After steaming, turn off the heat. Don't open the lid and keep simmering for 5 minutes. Open the lid.

16. 

    Step16:The filling is not greasy. It's very delicious.

17. 

    Step17:Sauerkraut bu