1. Meat stuffing for big pork buns: Chop the pork belly into pieces, add 8-10 grams of cooking wine, 100 grams of green onions, 30-40 grams of ginger, add 8-10 grams of seasoning salt, and 3-3 grams of sugar. 5 grams (to improve the freshness and neutralize the taste), 4-5 grams of chicken essence, 2 grams of white pepper, 3 grams of bun ingredients, 5-8 grams of oyster sauce, 5-8 grams of chicken juice, 8-10 grams of very fresh taste, taste it , put a little old soy sauce and 8-10 grams of sesame oil. Remember to add a small amount of water to the meat to make the bun filling more tender and juicy.

2. Dough kneading: 500 grams of super refined flour, 5 grams of yeast, 3 grams of baking powder, 2-3 grams of sugar, and 280 grams of water. In summer, use cold water to knead the dough. In autumn and winter, use 30-40 degree warm water to knead the dough. The temperature should not be too high. Knead the dough in three times. The weight of a bun wrapper is 50g, and the filling is about 40g. Divide the large dough into small portions of 50g each and roll them into oval shapes with a rolling pin.

3. Add olive oil to the dough, pour oil into the unfolded dough, fold the four legs towards the center, knead it into dough again, roll it into a sheet and wrap the meat filling, cover the pot and steam for 3 minutes. .