300 grams of medium gluten flour and 350 grams of ground pork (three fat and seven thin)

80g of shrimps and leeks130g

Carrots 80g

ingredients

Water150g yeast 3g

Soy sauce (soy sauce) 1 tablespoon sesame oil 1 tablespoon

Appropriate amount of salt and black pepper

Steps of decocting bag in water

1. Wash leek and cut into powder; Wash carrots, peel them and plan them into shreds; Chop pork into minced meat.

2. Mix all the raw materials, add soy sauce, salt, black pepper, etc., and grab it evenly with your hands.

3. Add all the ingredients together and knead until the dough surface is smooth.

4. Ferment in a deep pot until the dough is twice as big as before.

5. Take out the dough and exhaust it, and sprinkle a proper amount of medium powder on the chopping board to prevent sticking; Rub the dough into long strips and cut it evenly (without weighing, cut it when you see the right amount).

6. Sprinkle a proper amount of powder on the chopping board and roll the dough into a circle, preferably with a thick middle and thin sides.

7. Pack a proper amount of stuffing prepared in advance, rotate and fold it into folds, and put the buns away.

8. Leave the steamed buns aside and relax for 30 minutes. Pour the oil into the pan, arrange the steamed buns neatly, and fry the bottom skin of the fried bag over medium heat. (golden yellow is enough)

9. Mix flour 1 tablespoon with 1 bowl of water to make flour water, slowly pour it into the frying pan, cover the pan, and slowly fry over medium heat until the water is completely evaporated.

10. Steaming steamed buns: spread oil paper or steaming cloth on the bottom of steamed buns and arrange them in a steamer, preferably with a certain interval; Let it stand and relax for 40 minutes, put cold water on the drawer, fire it first, turn to medium fire after the water boils, and then steam it 15 minutes; Turn off the steamed buns, don't open them immediately, steam them for 3 minutes before opening them.