300 grams of medium gluten flour and 350 grams of minced pork (three fat and seven thin)

Shrimp 80g, leek 130g.

Carrots 80g

condiments

Water150g yeast 3g

Soy sauce 1 tablespoon sesame oil 1 tablespoon

Appropriate amount of salt and black pepper

Decocting the medicated bag with water

1. Wash leek and cut into powder; Wash carrots, peel them and cut them into shreds; Chop pork into minced meat.

2. Mix all the raw materials and add soy sauce, salt and black pepper. And grab it evenly with your hands.

3. Put all the ingredients together and knead until the dough surface is smooth.

4. Ferment in a deep pot until the dough is twice as big as before.

5. Take out the dough and exhaust it, and sprinkle a proper amount of medium powder on the chopping board to prevent sticking; Rub the dough into long strips and cut it evenly (don't weigh it, cut it when you see the right amount).

6. Sprinkle a proper amount of powder on the chopping board and roll the dough into a circle, preferably thick in the middle and thin on both sides.

7. Wrap the appropriate amount of stuffing prepared in advance, rotate and fold it into folds, and put the buns away.

8. Put the steamed bread aside and relax for 30 minutes. Pour oil into the pan, arrange the steamed bread neatly, fry it over medium heat and wrap the bottom skin. (golden yellow is enough)

9. Add 1 tablespoon of flour and 1 bowl of water to make flour water, slowly pour into the frying pan, cover the pan, and slowly fry over medium heat until the water completely evaporates.

10. Steamed steamed bread: the bottom of steamed bread is covered with oil paper or steamed cloth, and put into a steamer, preferably with a certain interval; Let it stand and relax for 40 minutes, put cold water on the drawer, first fire, then turn to medium heat for steaming 15 minutes; Turn off the steam, don't open it immediately, steam it for 3 minutes before opening it.