2. Peel the carrot, cut it into small pieces, put it into a kitchen knife and break it, then pour the oil into the pot, add two peppers, put the carrot into the block, stir fry, add a proper amount of salt and stir well.
3. Add chopped green onion, Jiang Mo, salt, allspice powder and sesame oil into the pork stuffing, stir well, then pour in the fried carrots and stir well. It's usually delicious to pour some Chili oil into the meat stuffing, but the carrots here are out of oil.
When the dough is fermented to twice its original size, it can be taken out and wrapped. Knead it first, then cut it into small portions, knead it into a ball, then flatten it, and roll it out and wrap it with the method of "dumpling skin".
5. After wrapping, after secondary fermentation, put it in a pot and steam it for about 20 minutes. I usually steam for 20 minutes after SAIC. Don't open the lid in the middle and don't look at the steamer. You can take it out to eat after the flameout. If the fermentation is not enough or the lid is not well sealed, the steamed stuffed bun may shrink back, and the retracted steamed stuffed bun will be unpalatable, so I put a bowl upside down on my lid, which is not well sealed.