Weigh the dough ingredients, mix them evenly with a spoon, add water, and be careful. Knead evenly, put the lid on the container, and let it ferment at room temperature until it doubles in size. Boil the bamboo shoots in water, add ginger slices and cooking wine to the pork belly and cook thoroughly, wash and pluck the hair. Dice the meat, dice the bamboo shoots, dice the mushrooms, dice the fungus, dice the green onion and ginger, and wash the star anise. Heat the pan with cold oil and sauté the onion, ginger and aniseed.

Ingredients: 830g high-gluten flour, 8g salt, 8g dry yeast, 780g water, stuffing, 500g pork belly, 250g bamboo shoots, mushrooms (soaked 200 grams of black fungus (soaked), 250 grams of black fungus (soaked), appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 3 green onions, half a piece of ginger, appropriate amount of cooking wine, appropriate amount of sugar, and 5 star anise.

Method:

1. Weigh the dough ingredients, mix them evenly with a spoon, add water, and be careful.

2. Knead evenly, cover the container, and let it ferment at room temperature until it doubles in size.

3. Pour the bamboo shoots into water, add ginger slices and cooking wine to the pork belly and cook thoroughly, wash and pluck the hair.

4. Dice the meat, dice the bamboo shoots, dice the mushrooms, dice the fungus, dice the green onion and ginger, and wash the star anise.

5. Heat the pan with cold oil and sauté the onions, ginger and aniseed.

6. Add diced meat, add cooking wine and stir-fry until oil comes out.

7. Add dark soy sauce and light soy sauce and stir-fry.

8. Pour diced bamboo shoots, diced mushrooms, and diced fungus into the pot and stir-fry.

9. Season with salt and sugar, add water to cover the ingredients, cover the pot and bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

10. Collect the juice and pick out the star anise and ginger slices for later use.

11. Divide the risen dough into portions of 50 grams each and reunite.

12. Roll out the dough and fill it with filling. First make a cross, then knead it together with a rice sign. Flatten, flatten.

13. Apply a layer of oil to the pan, leave some space between the meat and cake, and let it rest for 30 minutes.

14. Pour cold water into the pot and cover 1/3 of the cake. Cover the pot and turn it over high heat. When one side is browned, turn it over. Cover the pot and keep the fire on until the other side is browned. That's it.