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1, add the flour to the melted yeast water and knead the dough until it is softer than making steamed buns, until the surface is bare, the hands are bare, and the basin is bare. Cover with a damp cloth and place in a warm place to rise for 1 1/2 hours.

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2. The dough is ready to ferment.

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3. Soak the mushrooms until soft and cut into small dice.

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4: Wash and chop green onion into fine scallions. Cut ginger into ginger paste.

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5, put the diced mushrooms, chopped green onion, ginger paste into the pork filling, pork filling 3 fat 7 lean is better. Add salt, soy sauce, dark soy sauce and sugar and mix well.

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6, beat water. Directly with cold white water can also be, there is a soup better. So much meat filling, I beat a bowl of water, home dinner bowl. In four hits, each pouring 1/4, clockwise stirring, until the meat mixture will be completely absorbed by the water, and then pour 1/4, until completely beaten. After the meat is well beaten with water, pour in the appropriate amount of blended oil.

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7: When the flour is well fermented, take out the air, knead it to the pre-fermentation size and divide it into small portions.

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8: Take one portion and use a rolling pin to roll out the dough into a thicker center and thinner all around, a little bigger for better wrapping.

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9, put the skin into the left hand tiger's mouth, put the meat filling in the center of the skin, the right hand began to pinch folds, a bun pinch 10-15 folds on the line. Put all the folds together and then twist, the mouth will be sealed. A bun is ready.

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10, after the buns are done, put the steamer to rise again for 20 minutes.

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11, turn on the heat and steam for 20 minutes, turn off the heat and simmer for 5 minutes before removing from the pot.