Pork stuffing

200 grams

flour

300 grams

condiments

water

Proper amount

Yeast yeast

Proper amount

Salted bean paste

Proper amount

five spice powder

Proper amount

Cooking wine

Proper amount

Pickled dried potherb mustard

Proper amount

bamboo shoots

Proper amount

vegetable oil

Proper amount

oyster sauce

Proper amount

Welsh onion

Proper amount

energy

Proper amount

sesame oil

Proper amount

Refined salt

Proper amount

chicken essence

Proper amount

step

1. Add yeast and water to flour and knead well.

Hair is three times as big.

3. Add the fried yellow sauce, spiced noodles and cooking wine to the meat stuffing and marinate for 30 minutes.

4. Soak the dried plums, wash and chop them, and shred the bamboo shoots into dices.

5. Add vegetable oil to the pot, pour in dried plums and diced bamboo shoots and stir fry.

6. Add a spoonful of oyster sauce.

7. Stir well.

8. Add minced onion and ginger into the meat and stir well.

9. Add dried plums and diced bamboo shoots, pour in sesame oil, add salt and chicken powder.

10. Stir well.

1 1. Exhausted dough is kneaded evenly and divided into small dough of moderate size.

12. Roll it into thin slices and wrap it with stuffing.

13. Make a bun.

14. Put the wrapped buns in a steamer and ferment for another 20 minutes. Turn on the small fire first, turn on the big fire 13 minutes, and close the fire cover for a few minutes.

15. The steamed bread is ready.