1. Recipe: 4 pounds of refined powder, 3 pounds of pork hind shank, 500 grams of ground sesame oil, 400 grams of soy sauce, 60 grams of cooking wine, 60 grams of minced ginger, 22 grams of MSG, 40 grams of salt, and white sugar 14 grams, appropriate amount of water

2. Grind the pork hind leg meat into stuffing. Add soy sauce, cooking wine, minced ginger, MSG, salt, and sugar. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it to the stuffing in 5 to 6 batches, stir it into a stuffing that is neither thin nor thick, and finally add small grinding oil and mix well.

3. Knead the risen dough into a long strip. Cut into small pieces and knead into small dough. Roll out the dough into bun wrappers. Wrap in 20 grams of stuffing and make 18 to 21 pleats.

4. Put the steamed buns into a small cage with a diameter of 32 to 35 centimeters, steam them over high heat for about 15 minutes, and then they are ready to serve.