Flour [Figure] 200 grams of flour

Front leg meat150g

Yeast 3 g

Proper amount of salt

Sugar [Figure] Sugar is a proper amount of food.

Onions [Figure] Eat onions in moderation.

Ginger [Figure] Ginger is a bit like food.

Light soy sauce

Thirteen smells better.

Oyster sauce [Figure] A little oyster sauce.

Recipe practice:

Illustration of steamed buns 1 1. I chose 40% fat meat and 60% lean front leg meat.

Illustration of steamed buns practice 22. After chopping, add salt, a little sugar, raw salt, oyster sauce and thirteen spices to taste, add about one-third of the water in the meat clockwise and mix well, and finally add leeks.

Illustration of steamed buns practice 33. Stir the yeast in warm water, not too hot, or the yeast will die. About 40 degrees.

Illustration of steamed buns practice 44. Put Figure 3 into flour and knead it into dough. If the water is not enough, you can add warm water, so that the kneaded dough is softer.

Illustration of steamed buns practice 55. Seal with plastic wrap or wet cloth and let the dough ferment in the container for half an hour. When you see that the volume is half of its original size, press it with your finger, and there will be dents.

Illustration of steamed buns practice 66. Get some dough

Illustration of steamed buns practice 77. Press it with your hand, and then press the skin next to it with your fingers, thick in the middle and thin on the sides. Some people like to use flour sticks, and others.

Illustration of steamed buns practice 88. Wrap the meat in it and zoom in for about ten minutes.

Illustration of steamed buns practice 99. Put the pot in cold water, don't open the lid immediately after steaming for ten minutes, and then open the lid after 3-5 minutes.

Illustration of steamed buns 10 10. My own cooking is not greasy outside.