I. Ingredients

500 grams of wheat flour, 500 grams of pork, 5 grams of yeast, 1/2 teaspoon of salt, 1 tablespoon of soy sauce, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of sweet flour sauce, 250 grams of water, 40 grams of sugar, 1 tablespoon of vegetable oil.

2, practice

1, clean meat into a pot of cold water to blanch the blood foam, fishing out with cool water to rinse off the foam, all cut into diced meat.

2, garlic seeds cut into garlic paste, pot of hot vegetable oil, burned to fifty percent heat, put the garlic paste burst incense, into the diced meat and stir fry together.

3, stir-fry until the surface is slightly with a bit of charred yellow, add salt, soy sauce, soy sauce and a little sweet noodle sauce seasoning, stir-fry evenly, add a little water and simmer for five minutes, the soup is almost dry when you can get out of the pot.

4, about 400 grams of flour mixed with yeast and sugar, add 250 grams of water and mix well, put in a warm place to ferment for about an hour.

5. When the dough is about 3 times as big as it was when it was fermented, it looks thinner, so it's okay to add 100g of flour slowly and knead it into a smooth dough, then cover it with plastic wrap and let it rise for another 15 minutes.

6. Sprinkle a little dry flour on a lightly floured surface and divide the risen dough into about 40 grams of small dosage, then flatten the small dosage one by one and roll it out into a slightly thicker dough with a slightly thinner surrounding.

7, put the sauce meat, wrapped into a bun, steam grid on the oil, put the bun billet for the second hair, 20 minutes, high heat steaming 12-15 minutes can be, turn off the fire, do not immediately uncover, false fire continue to steam for 5 minutes can be.

Three, tips

In order to save time, usually the first to send the noodles, the efforts of the pasta just used to do the sauce meat, the sauce meat is good to cool down the gap, it is used to deal with the dough, rolling these.