Raw materials: celery, pork, fungus, flour, yeast powder, water, peanut oil, sesame oil, oyster sauce, cooking wine, delicious soy sauce, thirteen spices and salt.

Practice steps:

Step 1, add 5g of yeast powder into the container and add appropriate amount of warm water to dilute it into yeast water, add1000g of flour, stir it evenly with chopsticks until there is no dry flour, and then put it in a warm place for fermentation.

Step 2, the fermented dough is twice as big as the original, that is, it is fermented.

Step 3: Rinse 500g pork with warm water, chop it into minced meat and put it into a container, and add peanut oil, oyster sauce, sesame oil, cooking wine, delicious soy sauce, thirteen spices and salt in turn.

Step 4: Use chopsticks to stir in one direction, and in the process of stirring, add a proper amount of water according to your personal preference.

Step 5, peel off the skin of the onion and ginger and clean them, and chop them into onion and Jiang Mo respectively.

Step 6, put it into the meat stuffing and stir it evenly in one direction, so that the meat stuffing is marinated and tasty.

Step 7: Soak the fungus in advance and wash the impurities in the roots. After controlling the moisture, chop it into pieces of fungus and put them into the meat stuffing and continue to stir evenly. Cut off the roots of celery and clean the leaves, especially wash them repeatedly near the roots. Don't throw away the celery leaves and eat them cold. The cleaned celery is dried, cut into pieces, put into the meat stuffing and stirred evenly in one direction again.

Step 8: Spread dry flour on the chopping board, take out the fermented dough, and knead the dough repeatedly on the chopping board for about 5 minutes.

Step 9: Knead the kneaded noodles into long strips and cut them into noodles with uniform size with a knife, and there are no obvious holes in the cut surface.

Step 10, knead the cut flour dough into a round shape again, and roll it into a steamed bun skin with a thick middle and a thin periphery.

Step 1 1, add enough stuffing.

Step 12, wrap round or ear-shaped buns according to your own preferences and put them on clean corn cob leaves.

Step 13: Add enough water into the pot, put the wrapped buns in the pot, cover the pot and wake up for 20 minutes before steaming.

Step 14, the pot can be cooked in 15 minutes after the steam is turned on!