1. Preparation materials: 500 grams of pork belly, 270 grams of flour, 135 grams of pure milk, 5 grams of yeast, 1 egg, and 40 grams of sugar.

2. Put all the ingredients together and knead it into a dough for fermentation. It may be a little sticky when you first knead it, but it will be fine if you knead it for a little longer. Don’t rush to add flour immediately. If it still sticks to your hands after kneading for 10 minutes, add flour.

3. Ferment until it doubles in size. Use a finger to dip some flour into it and make a hole. If it does not bounce back or shrink, it means the fermentation is done.

4. Sprinkle some flour on the chopping board, then knead it with your hands to release all the air from the dough, and then cut it into 10 parts with a spatula.

5. Take one part and roll it into thin slices with a rolling pin.

6. Add the meat filling. The meat filling has been prepared in advance, weighed and kneaded into a meat ball.

7. Start to close the edges and shape into a bun.

8. After wrapping everything, put it in the steamer for the second time. (Add water to the steamer in advance and bring to a boil)

9. Let the second steam cook for about half an hour, then turn on high heat and cook for twenty minutes, then cook on low heat for ten minutes, turn off the heat and simmer until it cools down. Went out to eat.