1, blanch the bamboo shoots in advance and cool them, then chop up all the fillings and stir-fry them in a pan for later use.
2. Mix and stir all the ingredients in the dough except lard into a flocculent shape, and cover it with plastic wrap for 5 minutes to fully absorb water.
3. Knead the dough into a smooth dough for about 5-8 minutes. The dough is dry at this time. Don't doubt it and don't add any liquid! Fold the dough 360 degrees repeatedly when kneading the dough to make the steamed stuffed bun smooth.
4. Add lard and continue to make until the dough is completely absorbed, cut without pores and becomes smooth and smooth.
5. Knead the dough into proper dosage by hand, press it with the palm of your hand, and then roll it around with a rolling pin.
6. Put a proper amount of stuffing on the dough and wrap it into a favorite shape!
7. All shapes are good. Keep it warm and ferment at room temperature where the sun can shine, which is about 1.5 times larger. Don't overdo it.
8. After the fire is boiled, put the fermented steamed bread, steam it for 15 minutes on medium fire, simmer it for 2~3 minutes, and then open the lid.