1. Pour a proper amount of white flour, edible salt and yeast into a small basin, stir the flour while pouring it into the small basin, knead the flour into dough, cover it with a layer of plastic wrap and leave it for an hour or two.

2. Put the proofed dough on the panel again, pinch out the air inside and knead it into a long strip. Divide into small doses, change the small dose into long strips with a rolling pin, roll the bread up from one side and pat it flat, and a steamed bread is ready.

3. Brush a small amount of cooking oil after the pot is hot. Bake the steamed bread with low fire until golden brown on both sides, and take it out for later use.

4. Wash the pork belly bought in the market, put it into the pot, then add a proper amount of clear water in the pot to prevent the pork belly from being submerged by clear water, and continue to add a proper amount of onion, ginger, cinnamon, star anise, fragrant leaves, soy sauce and rock sugar in the pot, and then cook the pork belly and take it out.

5. When the pork belly is cooler, chop the pork belly into small pieces with a knife, then cut a small mouth on the top of the bun with a knife and put the pork belly into the bun, which becomes a delicious meat sandwich bun.