1. Put the yeast in warm water and let it stand for 4-5 minutes

2. Slowly pour it into the flour, stir while pouring it, and knead it into dough, cover it with plastic wrap and put it in a warm place for fermentation. Now the weather is not cold, about 1 hour

3. When the dough is fermented, it is used to chop minced meat

Beef slices (. Dice

and chop the stuffing. When chopping, I added 1 tablespoon of high-fresh soy sauce, in order to better taste and refresh

5. Peel the white radish, shred it, and then cut the diced radish

6. Chop the onion and ginger, put all the seasonings into the mixed meat stuffing and stir it into a paste, then add the radish, onion and ginger and stir it evenly. 7. Finish the meat stuffing

. Cut the equivalent agent

1. Roll it into a round skin with a thin periphery and a middle bottom, and wrap it in meat

11. Hold the steamed stuffed bun skin with one hand and press it with the thumb of the other hand, while lifting it, pleat it until it finally closes, and the steamed stuffed bun is finished

12. After the steamed stuffed bun is wrapped (it is best to cover it with cloth or put it directly in the pot), put it for 2 to 3 minutes. Bring cold water to the pot

13. Bring the fire to a low heat and burn it for 15 to 2 minutes (I always make 21 big steamed buns, and if you think it's too much, you can halve it! I use a three-layer steamer, which burns for 2 minutes.) Turn off the fire and simmer for 3-4 minutes, and then it can be cooked.

14. Finally, I didn't eat 2, and one was full ... Hehe

15. Finished product drawing < P > Tips < P > Tips:

1. Flour has different water absorbability, so add it according to the hardness of the flour.

2. Don't take the steamed buns out of the pot immediately after turning off the fire, and stew for about 3 to 4 minutes to prevent the steam from collapsing.