500g of wheat flour, 500g of pork, 5g of yeast powder, 0/2 teaspoons of salt/kloc, 2 cloves of soy sauce 1 spoon, 2 cloves of garlic, soy sauce 1 spoon, sweet noodle sauce 1 spoon, 250g of water, 40g of sugar and vegetable oil/kloc.

Second, practice.

1. Wash the meat, blanch it in a cold water pot to remove blood foam, take it out, rinse it with cold water and cut it into diced meat.

2. Cut the garlic seeds into minced garlic, heat the vegetable oil in the pot to 50%, add minced garlic and stir fry together with diced meat.

3. Stir fry until the surface is slightly brown, add salt, soy sauce, soy sauce and a little sweet noodle sauce to taste, stir fry evenly, add a little water and simmer for five minutes. When the soup is almost dry, it can be cooked.

4, about 400 grams of flour mixed with yeast and sugar, add 250 grams of water and stir well, and put it in a warm place for about an hour.

5. Ferment the dough to about 3 times the size, which looks very thin. It doesn't matter. Slowly add 100g flour, knead into smooth dough, cover with plastic wrap, and stir for 15 minutes.

6. Sprinkle a little dry flour on the panel, divide the dough after proofing into small doses of about 40 grams, flatten the small doses one by one, and roll it into a dough with a slightly thicker middle and a slightly thinner periphery.

7. Add the sauce meat, wrap it into steamed bread, steam and oil it, put the steamed bread blank for the second time for 20 minutes, steam it on high fire 12- 15 minutes, don't uncover it immediately after turning off the fire, and continue to steam it on low fire for 5 minutes.

Third, tips

In order to save time, we usually mix dough first, and the effort of mixing dough is just used to make sauce meat. The sauce meat is cold and used to treat dough and roll skin.