Ingredients: plain flour, pork, groundnut vermicelli, fresh yeast, fresh soy sauce, dark soy sauce, oyster sauce, thirteen spices, homemade pepper, pepper, salt, sesame oil, vegetable oil.

Practice steps:

Step 1, cut the pork into 1cm cubes

Step 2, put the appropriate amount of oyster sauce, fresh soy sauce, a little pepper, thirteen spices, dark soy sauce and mix well

Step 3, marinate for more than 2 hours

Step 4, 22 grams of fresh yeast in a small amount of water to melt

Step 5, slowly Add to 1500 grams of flour, and then add the remaining water

Step 6, mixing tank and noodles

Step 7, and into a smooth dough and cover or cover the plastic wrap and put in a warm place for fermentation

Step 8, vermicelli softened with warm water

Step 9, into the cooking pot to cook a few minutes to cook and then turn off the heat to simmer for a while that is done (to master a good state can not be cooked for a long time)

Step 10, with a pinch of elasticity to be fished out of the water control, too soft to eat (remember not overwater, overwater will be slippery package not up oh)

Step 11, to be cooled down with a knife chopping, do not have to be too crushed.

Step 12, put a little sesame oil in the meat filling

Step 13, chopped green onions and ginger

Step 14, chopped green onions and ginger into the meat of the basin

Step 15, the pot of hot appropriate amount of vegetable oil, poured in the green onions and ginger on the fragrance of the hot

Step 16, add the vermicelli crumbled to see the filling of the status of the filling, if the filling dry color light

Step 17, put on the homemade pepper, plus the right amount of salt to adjust the salinity of the taste of their own, so the amount of salt to try to add, the right can be.

Step 18, this pot of vermicelli meat bun filling is ready.

Step 19: Let the dough rise until it is 2 times its size, and then open it up to see if it is full of air bubbles, and the fermentation is complete.

Step 20: Knead the dough repeatedly and exhaust it

Step 21: Roll the dough into long strips

Step 22: Cut the dough into even pieces

Step 23: Flatten the dough and roll it out into a circle that is a little thicker in the middle and thinner on the outside.

Step 24: 2. Take a round skin and put the filling on it

Step 25: Close the center from both sides, and pinch the center part first

Step 26: Pinch both sides again

Step 27: 3. Put the buns on a cover curtain, and cover with a drawer cloth and let the buns stand for about 10 minutes. (Depends on the weather, summer time is short, other seasons increase the time accordingly)

Step 28, 4, before entering the pot with corn husk pads in the bottom of the buns to prevent sticking

Step 29, cool water on the pot, high heat to boil and then change to medium-low heat for 18 minutes, then turn off the heat

Step 30, stop for 2-3 minutes and then open the lid to remove it

Step 31, put on the curtain to dissipate the heat.

Step 32, a package of buns can not be eaten, cooled in a plastic bag in the refrigerator, eat when the steamer and then put in the steamer to heat, and now steamed out of the same delicious.