2. Take a large plate of flour, add water with chopsticks and stir until the water is exhausted. You can also pour water and flour into the toaster and stir.
3. Knead the dough into smooth dough by hand. This step is very important. If the dough is hard, you must have the patience and strength to knead it for a while and knead it evenly into a smooth and tough dough, so that the skin can be rolled very thin when rolling steamed bread, and you can't use a bread machine instead, because the bread machine can't knead it into balls because of lack of water.
4. After kneading, seal it or cover it with a wet cloth and let it stand for more than half an hour.
5. Wake up and make stuffing. Chop the pork with the ratio of fat to thin of 2:8 into mud or mince it with a meat grinder. Season with oyster sauce, soy sauce, sugar, pepper and salt and mix well in the same direction.
6. Add a small amount of broth in several times, and each time you add the broth, you must stir it in one direction so that the meat can completely absorb the soup.
7. Mix the better meat with finely chopped chopped green onion, wake up and knead it into round strips, and divide it into small dough of about 65,438+00g. 250g flour can make about 40 pieces.
8. Roll the small dough thin with a rolling pin, roll it as thin as possible, and wrap it with stuffing. Put the green steamed bread in a steamer covered with anti-sticking cloth. There should be enough distance between steamed buns so that they will be bigger when steamed. Boil water and steam 10 minute.