2. Take out the fermented dough, knead it a little, and discharge the excess gas, then divide the dough into two halves, half of which is temporarily unused, the other half is kneaded into strips, and then cut into 6 equal parts. Crush the cut dough in turn and roll it into a dough with a thick middle and a thin edge slightly larger than the palm. Crush the cut dough in turn and roll it into a dough with a thick middle and a thin edge slightly larger than the palm. Put a tablespoon of pork stuffing into the dough and wrap it. 3. The next step is steaming steamed bread. After the steamed buns are wrapped, they should be awakened for a while before steaming. This is to make the yeast in the noodles grow and reproduce, produce gas, make the volume bigger and then steam. In this way, the steamed stuffed bun will become bigger, softer and more elastic. The water content of steamed bread is kept at about 80%. Too many steamed buns will be wet by water, and less can't fully transfer heat to them. When steaming steamed bread, be sure to steam it in the pot when the water is boiling. Whether it is steamed bread or steamed buns, you should boil the water first, and then steam it in the pot, so as to steam the beautiful steamed buns in one go. If it is steamed before the water is boiled, because there is still a certain time before the water is boiled, the temperature is not very high during this time, which will make the dough surface protein denature and solidify, inhibit the internal dough from expanding greatly, and the buns will be small, hard and sour. Therefore, when steaming steamed bread, you must boil the water on the pot and tighten the lid, so that the temperature and air pressure in the pot will rise rapidly and the steamed bread will mature quickly, so that the steamed bread is delicious.