Ingredients: wheat flour (600g) and lotus root (500g).

Accessories: pork (fat and thin) (350g).

Seasoning: green onion (50g), ginger (10g), salt (8g), monosodium glutamate (4g), soy sauce (10g), pepper powder (2g), alkali (1g), sesame oil (60g) and yeast (60g).

Second, the production steps:

1. Peel and wash onion and ginger, and cut into powder for later use; Wash pork and chop it into minced meat; Wash fresh lotus root, scrape off the skin and chop it; Prepare 5 fresh lotus leaves and wash them for later use.

2. Put the washed minced meat into a pot, add soy sauce, refined salt, monosodium glutamate, Jiang Mo and pepper powder, stir well, marinate for a while, add chopped green onion, sesame oil and fresh lotus root powder, and stir well to form stuffing.

3. Mix flour and yeast together, mix with warm water and knead well. After the dough is developed, add a proper amount of edible alkali, knead it evenly and thoroughly, divide it into dough with uniform size, roll it into round skin, put the stuffing in the middle of the round skin, knead it tightly, and knead it into more than 16 folds, thus obtaining the blank of steamed stuffed bun.

4. Put the lotus leaf in the drawer, then put the steamed bread and steam it with boiling water.