Neck back meat 350g pork belly 150g

ingredients

3 tablespoons of oil and 3 tablespoons of sweet noodle sauce.

Soy sauce 1 tbsp pepper powder.

A few slices of ginger and a section of onion.

Steps to make sauce meat package

1.? Yeast is dissolved in water, and flour is added and kneaded to form a dough that is neither soft nor hard. After rounding, cover the plastic wrap and let stand for 20 minutes.

2.? Dice the meat. Heat oil in the pot, add onion and ginger until fragrant, add diced pork and stir-fry until it becomes discolored (if the pork belly is too fat, you can put it in the pot first, fry it for a while until the meat turns yellow and oily, and then add diced pork on the back of the neck), add the sweet noodle sauce to stir-fry until it is fragrant, and then mix with soy sauce and pepper powder to turn off the heat. This way, the meat paste is ready. Because the sweet noodle sauce and soy sauce are salty enough, there is no need to add salt.

3.? Knead the baked dough into long strips and cut it into small doses. Press flat and roll skin. Add the sauce and meat, and wrap it into buns.

4.? First, add water to the pot and heat it for a while so that the temperature does not exceed 40 degrees. Then put the steamed buns in a steamer, put them away, ferment for about 30 minutes, and then fire them. After boiling the water for 20 minutes, you can stew them for a few minutes before taking them out of the pot.