1. Add baking powder, baking powder and water into the flour and mix well, as shown in the following figure.
2. Stir well, knead into balls and ferment for 2 hours, as shown in the figure below.
Third, after fermentation, take a piece from the dough and knead it into small balls, as shown in the figure below.
4. Squeeze it open by hand, with a thickness of about 3 cm, and fill in the prepared meat stuffing, as shown below.
5. Wrap it in the shape of steamed bread, then steam it in a steamer 10 minute.
Six, after steaming, you can take it out to dry for a while, so that the meat buns are ready.