Use self-rising flour to make buns, no yeast. The specific method is as follows. First prepare the materials: mutton: 500g, carrots: 450g, fungus: 50g, self-rising flour: 700g, green onions: 100g, salt: 15g, light soy sauce: 15g, dark soy sauce: 10g , ginger powder: 5g, pepper powder: 5g, sesame oil: 20g, chicken essence: 5g, oyster sauce: 5g.

1. Pour self-rising flour into a container, add appropriate amount of warm water and mix into a smooth dough.

2. Cover with a damp cloth, then the lid, and set aside to ferment until doubled in size.

3. Wash and chop the mutton into fillings, wash and chop the green onions.

4. Wash, peel and chop the carrots, then pour salt, raw oil, dark soy sauce, ginger powder, pepper powder, chicken essence, and oyster sauce into a container.

5. Soak the fungus in advance, chop it into pieces, and pour it into a container.

6. Stir thoroughly in one direction.

7. After the dough has fermented, divide it into equal portions.

8. Roll the small dough into a round bun wrapper, then put an appropriate amount of fillings and wrap it into a bun.

9. After the buns are wrapped, put them in the steamer and steam for 20 minutes, then turn off the heat and simmer for 3 minutes before serving.