2. Prepare a small bowl, add a proper amount of warm water and yeast powder, stir well, and let it stand aside for about 10 minutes. Put the flour into the basin, slowly pour the yeast water into it, stir it with chopsticks while pouring, stir it into a flocculent shape, knead it into a smooth dough by hand, and cover it with plastic wrap to make it 1 hour or so.
3. Put a proper amount of water, cooking wine, aniseed and ginger slices in the pot, and turn to low fire for 20 minutes after boiling. You can easily pierce the pork with chopsticks and fish it out. Cool the pork belly at room temperature, cut it into diced meat with a knife and set it aside for later use. Chop the onion and ginger with a knife and set aside.
4. Put the diced meat into a wok and fry until it changes color; Then put Jiang Mo in and stir-fry the fragrance; Then put the sweet noodle sauce into the pot and stir well; Add soy sauce and white sugar and stir well; Finally, put the chopped green onion in, stir-fry evenly, and take it out to cool. When the dough is fermented to twice the size, take it out and put it on the chopping board to knead out the air inside.
5. Knead the dough into long strips and cut it into noodles with a knife. Use a rolling pin to roll the dough into steamed bun skin, put the cooled meat stuffing on the dough, and tighten the mouth to wrap it. Put the wrapped buns aside to wake them up 15 minutes. Put the steamed stuffed bun in the steamer and steam it in the pan for about 15 minutes, and the steamed stuffed bun with sauce meat will be ready.
6. Tip: Be sure to choose pork belly. When choosing pork belly, it is best to choose fat and thin, too thin and not fragrant, too fat and easy to get bored. After the sauce meat is cooked, it should be basically cooled before wrapping, so I think it is ok to cook the sauce meat first or to make noodles first. If you want to save time, you can make noodles first.