400g of Fuqiang powder, flour fertilizer100g, and 250g of pork (fat 3 thin 7).

Ingredients: 60g of sesame oil, 20g of soy sauce, 8g of refined salt, 2g of sugar, 7g of cooking wine, 3g of monosodium glutamate, 7g of Jiang Mo and 3g of alkaline noodles.

Production method:

1) Chop or twist the meat into minced meat, put it in a pot, add soy sauce, refined salt, sugar, cooking wine, monosodium glutamate and Jiang Mo, and stir in one direction to make it tasty. Then add175-200g of clean water several times, stir vigorously, and finally add sesame oil and mix well for later use.

2) Put the rich flour into the pot, add 200g flour fertilizer and water, and mix the flour. When the fermented flour begins, add alkaline water and knead thoroughly. After a little puffing, four pieces are drawn into 50g pieces, rolled into pieces with thin periphery and thick middle, respectively wrapped with stuffing, and kneaded into 18-2 1 fold. Put it in a small cage, put it in a drawer, and steam it on high fire 10 minutes.

Features: fresh and delicious.

The key to making: use big fire when steaming. The time to steam steamed bread should be mastered. If the time is too long, the steamed stuffed bun will fall off easily.