1. Prepare 250g shredded radish, 200g meat, 300g flour, 3g dry yeast, cooking oil, salt, sugar, cooked pork, soy sauce, rice wine, garlic, ginger, MSG and other appropriate amounts.

2. Sprinkle dry yeast on the flour and stir evenly with chopsticks; then pour warm rock sugar water into the flour in batches and stir with chopsticks until the dry flour is moist.

3. Knead with your hands until the basin, hands and surface are smooth. Cover with film or pot lid. Leave to ferment in a warm place.

4. Wait for the dough to ferment before kneading it to allow the dough to shrink. Let it stand for the second fermentation.

5. Chop the raw meat into puree, add rice wine, cooking oil, soy sauce, salt, sugar, garlic, ginger, and a little MSG and mix thoroughly. (Add some water during this period).

6. Grate the radish into shreds and remove the radish water; pour the mixed meat filling onto the radish shreds and mix well. Add some cooked lard and mix thoroughly.

7. Grease the steamer with cooking oil, roll the kneaded dough into a long strip, take a dough, roll it into a bun wrapper, and fill it with fillings.

8. Place the wrapped buns on the steamer, cover them, let them sit for about ten minutes, steam them in cold water over high heat for twenty minutes, turn off the heat, and uncover them after three minutes.