Materials: lard, pork, sweet noodle sauce, flour

1. Fresh pork washed and cut into pieces, fat and thin can be adjusted

2. Cold water into the pot, water boiled skimmed off the froth, add onion and ginger and the right amount of wine, cover and cook on low heat for 35 minutes or so, to 9 can be cooked, cooked and then fished out of the dry, dry and standby

3. Cooked pork cut into small cubes, chopped onion and ginger, dried red chili pepper a little built into a small section (can not eat spicy omitted)

4. frying pan on the heat with a little lard, burst the chili pepper, ginger and a small portion of the minced onion

5. add pork, stir fry

6. temperature rises, cook a small amount of vinegar can be deodorized to increase the aroma, add 1 tablespoon of cooking wine

7. add the sweet noodle sauce 2 tablespoons, stir-fry over medium-low heat to release the flavor

8. Stir-fry, do not stir-fry, turn off the heat and add the rest of the minced green onions

9. Cool the fried stuffing and put it in the refrigerator for a few hours to let it harden a bit, so that it will be easier to handle when you wrap it. (So this step of making the filling can be done half a day in advance to reduce the amount of work at one time)

10. Add the yeast (which can be dissolved in water) and 2g of lye (dissolved in lukewarm water) and 10g of sugar to the flour, and about 400ml of water and make a smooth dough (I was lazy, and used a bread machine to make the dough)

11. Ferment the dough for about 2 hours, until it looks like the one in the picture.

12. Add a small amount of flour to the fermented dough and knead it again

13. Divide the dough into 50g pieces and roll them out into thin crusts with a thick center and thin edges

14. Add the meat filling and wrap the buns

15. The steamer should be filled with cold water and opened to steam for 15 minutes.