Ingredients: 500g of low-gluten flour, 270g of warm water, 50g of sugar, 20g of lard, 3g of yeast and 3g of stinky powder.

Accessories: barbecued pork 300g, clear water 100ml, 2 tablespoons of barbecued pork sauce, 1 tablespoon of soy sauce 1 tablespoon, and half a bowl of water starch.

Steps:

1, melt yeast 3g with warm water in advance. Put 500 grams of low-gluten flour, 50 grams of sugar, 20 grams of lard and 3 grams of stinky powder in the pot (the barbecued pork bun needs stinky powder).

2. Add 270 ml of yeast water. Stir with chopsticks first.

3. Knead into dough, cover with plastic wrap and ferment to twice the size.

4. Cut the barbecued pork into small pieces in advance (I have a detailed barbecued pork recipe).

5, the pot is hot, add 100g water, one spoonful of soy sauce, two spoonfuls of Lee Kum Kee barbecued sauce, thicken with half a bowl of starch water, and adjust to honey juice.

6. Add diced meat and mix well. It is not easy to operate steamed stuffed buns with honey. The prepared stuffing can be frozen in the refrigerator for easy operation.

7. Divide the good noodles into small doses, and the size is arbitrary.

8. Roll into buns and put the stuffing on them.

9. Pinch out the steamed stuffed bun pleats.

10, boil in cold water, stir-fry 15 minutes, then steam 15 minutes, depending on the size of steamed buns.

1 1, finished product.