Filling:

500g of long bean curd, 300g of peeled pork, one green onion, a few dried scallops, soy sauce, cooking wine, salt, sesame oil.

Dough:

3 cups of flour, 5g of yeast, 1.5 cups of lukewarm water around 30 degrees.

Practice:

1, chopped pork, add the appropriate amount of minced shallots, salt, soy sauce, cooking wine, sesame oil and mix well; dried scallops with cooking wine soak two hours, steamed on the pot soft, chopped meat mixture and mix well;

2, long bean curd washed, the whole strip of boiling water to cook, add a little sesame oil can be made to make the bean curd green. Drain and chop;

3, cut the beans into the meat mixture and mix well according to their own tastes, add salt, mix well;

4, water, yeast, flour mixed into a smooth dough;

5, covered with a damp cloth and put in a warm place to ferment twice the size of the;

6, after the dough exhaust divided into ten even kneading round;

7, rolled into a round, put in the filling and wrapped;

7, rolled into a circle, and then rolled into a circle, and then wrapped into a circle. Put the filling into the package;

8, steam drawer on a half-dry cloth, put the buns, leaving a gap in the middle, cover and wake up for 15 minutes;

9, cold water on the pot, the water boiled steam for 15 minutes, steamed do not open the lid immediately, and wait 5 minutes or so and then open the lid.