Main Ingredients

Pork

400g

Flour

1000g

Shaoxing Dried Plum Cabbage

120g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Sugar

Wine

Amount

Ginger

Amount

Scallion

Amount

Chicken Essence

Amount

Lao Soya Sauce

Amount

With 5 Spice Powder

Amount

Sesame Oil

Amount

More

Baking Powder

5g

Warm Water

500g

Steps

1. Prepare the dried plums and five-spice pork

2. Prepare the flour

3. Soak the Shaoxing dried plums for 3 bells with lukewarm water, and bleach them.

4. Put the baking powder into warm water to dissolve it.

5. Add the warm water to the flour and stir with chopsticks.

6. Knead the dough into a smooth ball, cover with plastic wrap, and place in a warm place to ferment.

7. Wash and peel the pork, cut it into cubes,

8. Bleach the dried plums, remove the thick poles, and chop, (the water used to soak the dried plums can be used after the water settles)

9. Heat the oil in a pan, put in the minced ginger, and the minced green onion and stir-fry to make a fragrant smell,

10. Put in the dried plums and stir-fry well, add some of the water used to soak the dried plums, and let them simmer for 15 minutes on a low flame,

11. p>11. into the diced pork, add wine, soy sauce stir-fry evenly,

12. into the salt, sugar, five-spice powder, chicken, stir-fry evenly,

13. dripping some sesame oil stir-fry evenly, pay attention to the filling to retain some juice, do not stir-fry too dry.

14. dried vegetables meat stuffing is done.

15. Buns fermented into the original 2-2.5 times large,

16. The board sprinkled with some flour, put the dough on the exhaust, kneaded well, divided into equal small dough, rest for 15 minutes.

17. Roll out the dough into a four-sided thin center back, wrapped with the dried plum meat filling,

18. All wrapped, covered with plastic wrap, rest for 20 minutes, this step do not forget.

19. Steam drawer brush layer of vegetable oil, put the dried plum meat filling bun embryo,

20. Cold water on the pot, open the fire steam open 6-7 minutes or so,

21. Changed to medium-low heat steaming for 6 minutes, turn off the fire, simmering for 2 minutes can be.