Pork (3 points fat and 7 points thin) is suitable.

Proper amount of onion

A little carrot

Have some cabbage.

350g of flour (3 persons)

Yeast 3 g

2 grams of sugar

Moderate warm water

Seasoning: right amount

Shisanxiang powder right amount

Appropriate amount of ginger powder

Appropriate amount of chicken essence, salt and sugar.

Appropriate amount of edible oil and sesame oil

Take a proper amount of soy sauce.

Appropriate amount of oyster sauce

A little yellow wine or cooking wine.

Soybean bean paste is moderate.

1. Dissolve yeast sugar with warm water and let it stand for 5 minutes.

2. Slowly pour the yeast water into the flour to neutralize the flour. If there is not enough water, add some warm water, knead it into a hard and smooth dough, cover it with plastic wrap and put it in a warm place (winter) to wake it up to twice its size.

3. In the process of sobering up, prepare the meat, cut it into small pieces, stir it into meat stuffing, and then prepare other materials.

4. In the meat? Salt, monosodium glutamate and other seasonings are stirred clockwise together, and then in the middle? Stir constantly with some water, and then set aside.

5. Knead the dough that has been fermented twice and exhaust it (it takes a long time to ferment in winter, mix the dough in the morning and wake up at noon or even in the afternoon).

6. After the exhausted dough is kneaded into smooth dough, cover it with plastic wrap and let it stand or continue to be proofed for half an hour or double the size (twice proofing).

7.？ Put the earliest cut cabbage (pure meat is afraid of fatigue, so add some vegetables _) into the meat stuffing and continue to stir (if you put vegetables at first, you are afraid of too much water).

8. After the second wake-up, exhaust the dough and knead it, knead it into strips, cut it into appropriate size, roll it into dough with thick middle and thin sides, wrap it in meat, pinch it tightly and seal it, and wrap it in steamed bread.

9. Is the wrapped steamed stuffed bun loosely covered? 15 minutes, then steam the cold water in the pot for about 25 minutes. Turn off the fire for 5 minutes after steaming, and then lift the lid, otherwise the steamed buns will collapse easily (_) as my cousin said in the recipe.

10. Making steamed buns for the first time. Does it look a little ugly?

1 1. Wait for steaming.