1. Mix milk, yeast and flour evenly, fully knead into smooth dough, roll it round and cover it, and put it in a warm place for fermentation to double its size.

2. Clean the pork, roughly chop it into minced meat, wash and chop the shallots, wash the laver, wash the mushrooms after soaking, blanch them in boiling water for half a minute, take them out for a bath, squeeze out the water and cut them into small pieces.

3. Put the pork stuffing into the pot, add Jiang Mo, cooking wine, soy sauce and spiced powder, and stir in one direction. You can add some water in the middle to make the meat slippery. When stirring, break the meat stuffing, increase the pool water, and make the meat feel sticky. Put the chopped mushrooms, laver and shallots into the meat stuffing, add oil, sesame oil and salt, and mix well to form the stuffing.

4. Fully knead the fermented dough evenly, exhaust, knead it into long strips, divide it into small doses, roll it into rawhide with thin edges and thick middle, wrap it with stuffing, and fold it into round bags.

5. hair 10min, steam for 7min on high fire. The steaming time depends on the size of steamed buns. )

6. Get up in the morning and squeeze a soybean milk. Take the steamed bread out of quick freezing and steam it in a steamer for 5 minutes.