Ingredients: dried vermicelli 1 root, pork stuffing 200g.

Ingredients: 3 grams of yeast powder, 5 grams of salt, 2 grams of monosodium glutamate, 5 onions, 3 cloves of ginger 1 piece, 3 cloves of garlic, soy sauce 1 teaspoon, soy sauce 1 teaspoon, 2 drops of sesame oil and a little white pepper.

How to make a fan pack:

1. Put yeast into flour, add water to make dough, and then ferment.

2. Cook the vermicelli in a water pot until soft, remove the cold water, drain the water, and cut into pieces for later use.

3. Cut the onion into chopped green onion, and chop the ginger and garlic.

4. Put oil in the pot. When the oil is hot, add minced garlic, Jiang Mo and chopped green onion until the fragrance overflows. Turn off the fire.

5. Add the meat stuffing and vermicelli, chopped green onion, salt, light soy sauce, dark soy sauce, white pepper and sesame oil, and stir evenly to form stuffing; Knead the hair into a dough twice the size, knead it into long strips and divide it into several small doses.

6. Flatten, roll into round pieces, wrap into buns, wrap them one by one, put them in an oiled steamer, wake up 15 minutes, turn on high heat, steam for about 20 minutes (mainly depending on the size of buns), turn off the heat after steaming, and stew for 2-3 minutes before opening the lid.

Finished product drawings:

After reading the pork vermicelli steamed stuffed bun above, I feel no worse than outside, and the steamed stuffed bun I made is clean. Pay attention to the fact that steamed buns taste better when they are fermented outside and steamed in a pot with a hard shell outside.