mutton

1000g

flour

500 grams

condiments

salt

Proper amount

energy

1 block

onion

1/2

thirteen?incense

1 spoon

Light soy sauce

1/2 spoons

Yeast yeast

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step

1. Add yeast powder to flour, knead it with warm water into a dough with moderate hardness and knead it evenly;

2. Dice the onion;

3. Cut the ginger into sections and put it in a pot;

4. Mutton is fat and thin, diced;

5. The mutton is also placed in the basin, mixed well, sprinkled with salt, thirteen spices and soy sauce, and mixed well;

6. Cover the dough with plastic wrap and put it in a warm place to ferment to twice the size;

7. Knead the dough into strips and cut into small doses;

8. squeeze with the palm of your hand;

9. Roll the rolling pin into a round dough sheet and wrap it with stuffing;

10. The wrapped mutton buns are padded with corn leaves and put into a steamer, leaving some gaps for adhesion and good fermentation;

1 1. Put the pot in cold water, steam on high fire for 20 minutes, turn off the fire for 5 minutes and then open the lid;

12. Delicious mutton buns!