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1 Use Baiji steamed buns: a small amount of warm water will turn the yeast into yeast water.

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2 Take 300g flour and add yeast water, then slowly add appropriate amount of water, and knead it by hand into a dough with moderate hardness. Cover with plastic wrap and ferment in a warm place.

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3 When the dough is well developed, take it out, put it on the chopping board, add the remaining flour (30g), knead it into dough, cover it with plastic wrap after kneading, and wake up for 10 minute.

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4 Divide the awakened dough into 6 small doses, knead each small dose round, wake up for another 5 minutes, and then roll it into a 0.6cm round cake.

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5 Heat a pan over medium heat, put the prepared cake blank in, cover the lid, turn it over to the other side after one side is browned until golden, and then burn it until golden.

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6 Practice of bringing bacon: Wash the skin and pork belly, blanch it in boiling water for 5 minutes, pick up the foam that is washed with cold water and cut into large pieces.

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Add oil to the wok, add crushed rock sugar, and stir-fry until brown with low fire. Turn to high fire, add pork belly pieces and stir-fry until the color is the highest. Add ginger slices, onion segments, soy sauce and soy sauce, stir-fry until the oil comes out, add cooking wine, cinnamon, star anise, Amomum tsao-ko, fennel and cardamom, stir-fry until the fragrance continues, add boiling water (preferably without meat noodles), cover the pot, and fire.

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8. How to sandwich the meat: Chop the cooked preserved meat into diced meat, cut the Baiji steamed bread into clips, and put the diced meat into it, then serve.