Chop 1 pork into minced meat, add salt, soy sauce, raw flour and pepper noodles and mix well. Cut lotus root into fine powder, pour in minced meat and mix well. 2 Take half a teaspoon of sugar and put it in a bowl, then pour it into a bowl of boiling water for saccharification. When the water cools to about 35 degrees, put the yeast into the water to melt. Take a large basin, pour the flour, and pour the yeast water on the flour. 5 then stir evenly with chopsticks. 6. Knead the evenly stirred flour into smooth and non-sticky dough, then round it, put it in a pot, cover it with a lid or plastic wrap, and let it stand for 1 hour to complete the fermentation. Sprinkle a little dry flour on the dough and knead it into a non-sticky dough again. 8 Divide the dough into several portions, knead one portion into a stick shape, then cut into small pieces, and flatten each piece after rounding. 9 Roll into a round dough with a thick middle and a thin edge. 10 Take a piece of dough, put meat stuffing in the middle, and make it into a bun shape. 1 1 put wet gauze or corn leaves on the steaming grid, and put steamed buns on it, paying attention to leaving some gaps. After proofing 10- 15 minutes, steam in the pot. 12 The delicious pork is mixed with the crispness of lotus root, which is different from the steamed buns with all meat outside. And eating a few more won't be too greasy.