1, 2.5 pounds of pork, 500 grams of flour, 1 whole garlic, ginger, sugar, salt, chicken essence, soy sauce, yeast 4 grams, water.

2, practice: pork front leg meat selection of lean meat, clean. Garlic peeled, ginger and meat cut into small pieces, start hand chopping meat. Minced meat filling add the right amount of salt, sugar, chicken essence, soy sauce clockwise direction and mix well, cover with plastic wrap refrigerator chilled.

3, flour add the right amount of sugar, pour the melted yeast (yeast melted in advance of warm water) plus the right amount of water and stir into snowflakes

4, and into a smooth dough, covered with plastic wrap at room temperature fermentation 2 times large

5, the dough inserted into the finger, the hole does not retract, that is, the fermentation is successful. The dough was lightly kneaded on a kneading mat, and then loosened for 15 minutes.

6: Roll the dough into a long strip, cut out even-sized dosage, roll it into a round piece with a thick bottom and thin sides, hold the piece of dough with your left hand, put in the appropriate amount of meat filling, and pinch it into a bun. Place the buns in a steamer basket and let rise for 20 minutes. When the water boils, add the buns and steam over high heat for 18 minutes, then turn off the heat and simmer for 3 minutes.