Fresh meat stuffing: 350g of pork plum blossom, lard 1 tablespoon, half of white onion, 20g of minced chives, a little Jiang Mo, eggs 1 serving, rice wine or cooking wine 1 tablespoon, white pepper 1 tablespoon, 4 tablespoons of savory soy sauce, and salt 1 serving.
Exercise:
1. First, make fresh meat stuffing, prepare materials, wash and peel pork plum blossom meat, cut it into small pieces and put it into a meat grinder to grind it into coarse meat stuffing with small meat particles.
2. Chop the white onion, chives and peeled ginger into fine powder, put them into the meat stuffing, add lard, eggs, white pepper, salt and rice wine, and stir well until thick. Then add oyster sauce, umami soy sauce and sesame oil and mix well. Put it aside.
3. Flour mixing: Put the new and old flour, sugar, baking powder, water and yeast into the inner container of the bread maker and knead the dough for 10- 15 minutes.
4. Knead the dough soft and smooth, sprinkle dry powder on the chopping board, roll the kneaded dough into rectangular slices and coat it with lard.
5. Roll up the dough from one end, roll it thin and cut it into the required size.
6. Roll the agent directly from the top, add fresh meat, and wrap it into buns.
7. The wrapped buns can be directly steamed over high fire 15- 18 minutes.