Ingredients: 500g of flour; 200 grams of pork; 400 grams of leek

Accessories: yeast 3.5g sweet noodle sauce10g; Jiang Mo a little; 5 grams of soy sauce; Delicious soy sauce10g; 5 grams of vinegar; A little white pepper noodles; 1 tsp salt; White sugar 1 teaspoon; 1 teaspoon sesame oil; 20 grams of vegetable oil; 480 grams of clear water for paste mixing; 26 grams of flour for paste mixing; Maxillofacial water 250g

1. Dissolve the yeast in water, put it in flour and stir it into a floccule.

2. The chin becomes smooth dough.

3. Ferment to twice the size at room temperature.

4. Cut the pork shoulder into diced meat, add seasoning and marinate evenly for 2 hours, paying attention to the slightly salty taste.

5. Wash the leek, control the moisture and chop it. Add oil and stir well.

6. Knead the dough flat, knead it into strips and cut it into pills.

7. Roll into a skin with a thick middle and a slightly thinner edge.

8. Take a skin and put a spoonful of leek on it.

9. Put the meat in the middle

10, add a spoonful of leek.

1 1, give me a discount.

12, Baochengzi

13, add 480 grams of water to 26 grams of flour to make a thin batter.

14. Heat the pan with low fire and drain the oil.

15, arrange the steamed buns evenly, leave a gap in the middle and fry for a while.

16, pour in the thin batter of13.

17. Cover the inside of the pot and turn on the fire.

18, about 8 minutes, listen to the creaking sound, then turn down the heat and observe the situation in the pot. When the water evaporates, it means it is ripe.

19, turn a plate upside down.

20, you can hold on.