1. Prepare a small bowl, add appropriate amount of warm water and yeast powder, stir well, and let stand for about 10 minute. Put the flour into the basin, slowly pour in the yeast water, stir with chopsticks while pouring, stir into a flocculent shape, knead it into a smooth dough by hand, and cover it with plastic wrap to make it 1 hour.

2. Put a proper amount of water, cooking wine, aniseed and ginger into the pot, and simmer for 20 minutes after the fire is boiled. You can easily pierce the pork with chopsticks and fish it out. Pork belly is cooled at room temperature and cut into diced meat with a knife for later use. Chop the onion and ginger with a knife and set aside.

3. Put the diced meat into a wok and fry until it changes color; Then add Jiang Mo and stir-fry to give a fragrance; Then put the sweet noodle sauce into the pot and stir it evenly; Add soy sauce and white sugar and stir well; Finally, add chopped green onion, stir well, take it out and let it cool. When the dough is fermented to twice the size, take it out and put it on the chopping board to knead out the air inside.

4. Knead the dough into long strips and cut it into noodles with a knife. Roll the dough into steamed bread skin with a rolling pin, put the cooled meat stuffing on the dough, tighten the mouth and wrap it. Put the wrapped buns aside and wake them up 15 minutes. Put the steamed buns in a steamer and steam them 15 minutes or so, and the steamed buns will be ready.