Ingredients: flour 1 100g.

Accessories: appropriate amount of water, yeast 1 1g, pork 500g, yeast powder 4g, sugar 1g, lard 15g, soy sauce 2g, oyster sauce 1g, half a spoonful of soy sauce, salt 2g and black pepper/kloc.

1. First put flour and yeast into a kneading basin, add water and stir with chopsticks until no dry powder is snowflake-like.

2. Knead the dough into a ball, ferment it for 1 hour, then take out the dough and knead it evenly.

3. Cut the kneaded dough into small pieces.

4. The steamer will release heat for about 15 minutes.

5. Next, start making steamed buns. Stir pork into minced meat, add 1 tablespoon black pepper, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, half a spoonful of sugar, half a spoonful of soy sauce and 2 tablespoons of salt and mix well.

6. Beat in 7 tablespoons of pepper aniseed water, stir vigorously in one direction, then add 3 tablespoons of cooking oil, lock the water in the meat stuffing and put it in the refrigerator for refrigeration. When in use, add chopped green onion and Jiang Mo, and stir well.

7. Make dough with freshly steamed dough, divide it into small portions, roll it into a dough with a little thick in the middle and thin around, and wrap it with a proper amount of pork stuffing.

8. Put it in a steamer, let it stand for about 10 minutes, and steam it in cold water.

9. Steam after boiling 12 minutes, and simmer for 2 minutes before opening the lid.