main ingredients: plum blossom meat 5g, low-gluten flour 4g, low-gluten flour 1g

auxiliary materials: oil and salt, water starch, barbecued pork sauce, onion, light soy sauce, cooking wine, oyster sauce, baking powder, baking powder, ginger and garlic

1.

2. Punch some small holes in the meat with a fork after grabbing it evenly, and put it in the refrigerator for pickling for more than three hours, taking it out and turning it several times in the middle;

3. Spread the marinated meat on a baking tray lined with tin foil paper;

4. Bake in an oven preheated to 18 degrees for 35 minutes;

5. Take it out in the middle and smear the pickled juice on one side. Take it out and smear a layer of honey in the last five minutes.

6, so that the barbecued pork is roasted;

7, cut into small pieces;

8. Heat the pan, pour a proper amount of oil, and fry the pickled raw materials and take them out;

9. Put the pickled juice together and cook;

1. Add starch, sugar and oyster sauce to taste;

11. Pour the cooked juice into the diced barbecued pork and mix well, and the barbecued pork stuffing will be ready;

12. Mix the flour into a pot, add warm water and flour with yeast powder, make smooth dough, and cover it for fermentation;

13. Add baking powder to the fermented dough, cover and bake for 1 minutes;

14. After the dough is baked, exhaust and knead it into smooth dough;

15. After rubbing into long strips, cut them into dosage forms of appropriate size;

16. Roll it into round slices and wrap the prepared barbecued pork stuffing;

17. After wrapping, wrap it for ten minutes;

18. Boil the pot in boiling water and steam for eight minutes;

19. Leave the lid on for one minute after turning off the fire, so that the steaming barbecued pork bun is ready;

2. Bring a pot of tea.