1.

Dissolve yeast powder in water, add flour and flour to increase the nutrition of coarse grains, add some coarse grains of sorghum flour and corn flour, add dough polished by hand, flour polished and basin polished, and then put it in a warm place to wake up. The reason why you don't write down the weight of water is because when mixing dough, you can add water while adding it, according to the feel.

2.

Wash fennel first, control the water, then dice the pork, add salt, soy sauce, thirteen spices and oyster sauce, mix well, marinate for a while and taste. After cutting fennel, add meat, thirteen spices, salt, oyster sauce and chopped green onion, mix well, and then add sesame oil for later use.

3.

When the dough is fermented to 2-3 times the size, it can be made into steamed buns. Knead the dough evenly, knead it into a uniform agent, and press it into thick skin and thin edges with a noodle machine.

4.

Add the right amount of stuffing

5.

It's best to look at the steamed stuffed bun with eighteen pleats.

6.

You can't steam it immediately after wrapping it. You can wake up in a warm environment for about half an hour. It feels very light to pick up the steamed bread with your hands, even if you wake up.

7.

Add enough water to the pot, boil the steamed stuffed bun, cover it, wake it up for a while with a small fire, about 5 to 10 minutes, and then it will be cooked in 20 minutes with a big fire.

8.

Don't open the lid immediately after steaming, wait a moment, or the steamed buns will shrink when they get cold.