1. Prepare the ingredients. High gluten flour, yeast, cowpeas, peanut oil, soy sauce, cooking wine, salt, five-spice powder, chicken essence.

2, high gluten flour, warm water, yeast all ingredients mixed, into the bread machine, knead into a smooth dough.

3: Take out the kneaded dough, cover it and put it in a warm place to ferment 2.5 times bigger.

4: Use a small amount of baking soda and put it inside the fermented dough, knead it to deflate, and then let it rise for 10 minutes.

5. Put the meat mixture into a pot and set aside, mince the green onion, mince the ginger, put the minced green onion and minced ginger into the meat mixture.

6, then add peanut oil, soy sauce, cooking wine, refined salt, five-spice powder, chicken broth, mix well in one direction.

7, bean curd pinch off the head and tail of the root, clean.

8, the pot of water, water boiled into the pot, blanching until broken.

9, the beans out, over the cool, beans on the board, cut into beans, chopped into fine.

10, put the chopped bean curd filling into the meat filling, mix well in one direction, take out the dough, roll into a long strip.

11: Use your hands to pull the dough into equal-sized dosage, sprinkle it with dry flour, press the dosage flat with the palm of your hand, and roll the dosage into the center thick, surrounded by thin bun pastry.

12Put in the meat filling, use the big mother's son and forefinger pinch into the bun fold, wrapped buns, the buns will be arranged on the steam company.

13, steamer into the appropriate amount of cool water, packaged buns 2 times to wake up 20 minutes, high heat for 25 minutes.