Stuffing: 500g long bean, 300g peeled pork belly, onion 1 root, a little scallop, light soy sauce, cooking wine, salt and sesame oil.

Dough: 3 cups of flour, 5g of yeast and 0.5 cup of warm water at 65438+30 degrees.

working methods

1) Chop pork belly, add appropriate amount of chopped green onion, salt, soy sauce, cooking wine and sesame oil and mix well; Soak scallops in cooking wine for two hours, steam until soft, chop and mix well with meat stuffing.

2) Wash the long beans, blanch them in boiling water, and add a little sesame oil to make them green. Take out, drain and chop.

3) Put chopped beans into the meat and mix well. Add salt according to personal taste and mix well!

4) Mix water, yeast and flour and knead into smooth dough.

5) Cover with a damp cloth and put it in a warm place to ferment for twice the size.

6) When the dough is exhausted, divide it into ten parts and knead it into a circle.

7) Roll into a round skin and wrap it with stuffing.

8) Put the semi-dry cage cloth on the steamer, put the steamed bread with a gap in the middle, and cover it for proofing 15 minutes.

9) Put cold water on the pot, boil the water and steam for 15 minutes. Don't open the lid immediately after steaming, wait for about 5 minutes before opening it!