Step 2: Rub the white radish into fine julienne.

Step 3: Boil water in a pot, blanch the radish in the pot for 2 minutes, drain and cool.

Step 4: Put the yeast in a bowl and dissolve it in 35 degrees warm water.

Step 5: Pour the yeast water and water into the flour separately.

Step 6: Stir with chopsticks to form a floc.

Step 7: Mix the flour into a smooth dough, cover with a damp caged cloth or seal with plastic wrap, and let it ferment until it doubles in size.

Step 8: Wash and chop green onion and ginger.

Step 9: Add green chili oil to taste.

Step 10: Add soy sauce, oyster sauce, five-spice powder and pepper oil to the meat mixture and stir in one direction.

Step 11: Add the chopped green onion and ginger, and continue to beat in one direction.

Step 12: Finally, add the water-squeezed white radish shreds, taste if the flavor is light, put some salt, mix well.

Step 13: Press the dough with your finger, and it will not shrink back, so it's ready to rise.

Step 14: Cut the fermented dough into small pieces.

Step 15: Using a rolling pin, roll out the small dosage into a bun skin with a slightly thicker center and thinner edges, wrap the bun with the meat filling, and seal the bun.

Step 16: Add cold water to the pot, and arrange the buns in order on the drawer, and let them rise for about 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid.

Step 17: Steam the buns out of the oven.