Put the flour on the table, put down the baking powder and a little water, knead the flour until it is soft and moderate, cover it with a semi-wet towel and let it ferment for about four or five hours. When the flour is fermented to a certain extent, pour the sugar, alkali water and lard together, and then knead it evenly for later use. Cut the fat and thin barbecued pork into small pieces, stir-fry with dried onion, and then add seasoning to make the barbecued pork bun stuffing. Then, divide the kneaded flour into two and a half balls each, put them in the palm of your hand, knead them into a concave shape in the middle, put in a proper amount of stuffing, fold and knead them, make sure that the stuffing doesn't come out, put them on the bottom with white paper, put them in a steamer, and steam them on high fire for about 30 minutes.

Guangdong cha Shao Bao

Ingredients: barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.

Features: Cantonese cuisine

Cooking: others

Operation: ① Cut the barbecued pork into small pieces, mince onion and ginger, add soy sauce and salt, and mix well to form a pit;

(2) Add sugar, warm water and baking powder to the flour and keep it for two hours until the dough begins.

Add sesame oil and sugar. ③ Divide the noodles into portions and roll them into thick, medium and fine sides.

Skin, barbecued pork and minced onion and ginger are wrapped into buns and steamed in a drawer for 15 minutes.