In our life, many people like to eat buns very much, we will buy some buns outside to eat every morning when we go out. Because nowadays our lives are more stressful and our work is very hard, we feel very tired every day. In the morning, you will not want to come up too early, do not want to make your own breakfast at home, and it is very convenient to buy buns outside. The buns sold outside are also very tasty, they make buns with thin skin and more filling, and the soup inside the buns will not be exposed and penetrate into the flour.

In fact, the practice of buns is also very simple, we just need to prepare the ingredients at home, can also be done at home. The main thing you need is flour, pork filling and chicken broth. We prepare all the ingredients we need to use for the buns, and then we can start making them. We buy a little bit of chicken skeleton bone, clean it, add the scallion, put it inside the cold water pot and put it on the lid. Once the heat comes to a boil, you can turn the heat to low and slowly simmer for 30 minutes. Then we can make the meat filling, we can stir the meat to the mince, and then add salt, sugar, soy sauce and soy sauce, monosodium glutamate (MSG), and other seasonings to mix it in one direction.

Then we add the duck soup, a little bit at a time, a few times, still stirring vigorously in one direction, until the soup and the meat mixture is completely integrated. And the meat will expand, more tendon feeling. We put the meat mixture in the refrigerator to chill for a while, and then we start to mix the noodles. When we are mixing the dough, we have to knead the dough a little bit smooth, and when our hands and the inside of the basin are relatively clean, the dough is ready. Then we cover it with a damp cloth and let it rise for a while. After about 10 minutes, we will continue to knead the dough, and after a few times, the dough will be very smooth and glutenous.

We roll out the dough into a long strip, cut it into small portions, sprinkle it with a little dry flour, flatten it, and then roll it out with a rolling pin into a round shape. Then we take out the meat filling from the fridge and wrap it, put it on top of the round skin and pinch the folds to make it firm. At this point our buns are ready, you just need to put it in the pot when you want to eat a steam, fragrant buns can be out of the pot. In fact, the soup does not seep into the flour of the skill also lies in our and flour, be sure to knead a few times, so that the noodles become a bit more gluten, so they will not be easy to break, the soup is not easy to penetrate.