Preparation of ingredients:

Ordinary flour 200g, yeast 2g, warm water 130g, sugar 100g, minced meat 100g, onion and Jiang Shui.

Specific practices:

1. Add 2 tablespoons of soy sauce, salt, starch and appropriate amount of onion Jiang Shui to minced meat, then pour some hot oil, stir well, cover with plastic wrap and refrigerate.

2. Stir the flour, sugar and yeast evenly, pour in warm water, stir with chopsticks until there are no particles, and cover with plastic wrap to ferment in a warm place 1 hour (you can also put it in the refrigerator overnight and reuse it the next morning.

3. Because it is kneading-free, the dough has a large water content and is sticky. The fermented dough needs to be sprinkled with more dry powder and kneaded into strips without ventilation.

4. Divide the dough into small doses of 15g, pull the dough into a roughly round shape, put a proper amount of meat foam in the middle of the dough and knead it into a steamed bun shape.

5. Wrap the steamed bread, put it in a steamer and let it stand for 20 minutes.

6. The last cold water steaming 15 minutes.