1, the main ingredients: 5 kilograms of flour, pork (rear buttock tip) 5 kilograms.

2, seasoning: 100 grams of salt, 400 grams of soy sauce, 55 grams of monosodium glutamate (MSG), 150 grams of ginger, 150 grams of cooking wine, 1250 grams of sesame oil, 35 grams of sugar.

3, the pork hind leg meat twisted into a stuffing, put into the basin, plus soy sauce, cooking wine, ginger, monosodium glutamate, salt, sugar. Winter with 4 liters of warm water, summer with 3.5 liters of cool water, added to the filling in 5 to 6 times, stirred into the filling is not too thin and not too thick, and finally put into the small mill oil and stir.

4, pour the noodles into the basin, add 2.5 liters of water (hot water in winter, lukewarm water in spring and fall, cool water in summer), and mix the noodles well. Do not pour the water at once, first under a little water, copied into a spike, and then gradually put the water under the foot and kneaded into the dough. Repeatedly pad the noodles three times, the noodles from soft and hard. Then use the hand dipped in water to tie the noodles, and into not soft and not hard dough.

5, and the good noodles from the basin copied on the board, repeated kneading, according to the surface of the softness of the appropriate pad into the dry noodles, repeated a few more discs, rolling strips, under 15 grams of heavy dose, rolled into a thin side of the middle of the thin slice, wrapped in 20 grams of heavy fillings, pinch 18 ~ 21 folds.

6, the baozi billet into the diameter of 32 ~ 35 cm in a small cage, with a high fire steamed, on the cage on the table. Served with balsamic vinegar, garlic cloves.