Method and recipe of mushroom meat bun filling:

Ingredients: 300g pork, 300g fresh mushrooms, 2g salt, 20g peppercorn aniseed (star anise) (soaked in warm water), green onion Grated ginger, light soy sauce, dark soy sauce, fly oil, pepper, thirteen spices, sesame oil or sesame oil. (A little more onion and ginger) 500g white flour, 5g yeast, 5g sugar, 270g warm water (not hot).

Preparation method:

1. Knead the dough. Add yeast and sugar to warm water and stir evenly. Slowly pour in flour and mix into a smooth dough. Place in a warm place or in cold weather. Put it into warm water that is not hot to your hands, so it will ferment faster. It will ferment for 60 to 90 minutes, and it will approximately double in size.

2. Adjust the stuffing. Slowly pour the pepper and aniseed water into the pork stuffing and stir clockwise (pour in 3 times), then add minced green onion and minced ginger, then add 3 spoons of light soy sauce, 1 spoon Dark soy sauce, 1 spoon of fly oil, 2g of salt, half a spoon of pepper, half a spoon of thirteen spices, 6 spoons of flax oil or sesame oil, stir clockwise evenly and then add the shiitake mushrooms (blanch the whole shiitake mushrooms, wring them dry and chop them into pieces), Mix the fillings evenly and the delicious fillings will be ready.

3. Wrap and let rise for 15 minutes. After the water boils, steam for 15 minutes and then simmer for 5 minutes. It is ready to serve.