1. Method 1
Ingredients: 250 grams of beef filling, appropriate amount of onion, half a green onion, a few slices of ginger, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine , 150ml of cold boiled water, appropriate amount of pepper powder, appropriate amount of white pepper, 1 spoon of five-spice powder, appropriate amount of salt, 1 spoon of vegetable oil, 2 spoons of sesame oil, a little MSG, 500 grams of flour, 250 grams of warm water, 5 grams of yeast, 15 grams of sugar.
Dissolve the yeast and white sugar in warm water and make bubbles, then pour it into the flour, knead it into a smooth dough, cover it and ferment it for 1-2 hours. Add beef filling to dark soy sauce and light soy sauce cooking wine, stir evenly in one direction with chopsticks. Add the cold boiled water one spoonful at a time in 10 times, beat until completely absorbed and then add another spoonful until the meat filling is smooth. Add five-spice powder, Sichuan pepper powder, white pepper powder, salt, green onion and ginger and stir evenly. Finally add a spoonful of vegetable oil, mix well and refrigerate for half an hour. Dice onion and set aside. After the dough has risen, deflate it again and knead it into a smooth dough. Pour the onions into the meat filling, then add sesame oil and a little MSG and mix well. Roll out the dough and unwrap it, put cold water into the pot after wrapping, continue to proof for 10 minutes, turn on high heat and steam to steam, turn to medium high heat and steam for another 14 minutes, turn off the heat and simmer for 3 minutes.
2. Method 2
Ingredients: 3 pieces of steak, 10 grams of cooking wine, 2 grams of salt, 2 grams of black pepper, 15 grams of sugar, 3 grams of dark soy sauce, oyster sauce 1 spoon, 1 spoon of sesame oil, 3 green onions, 3 slices of ginger, 100 grams of water, 1/4 onion, 90 grams of warm water, 10 grams of sugar, 2 grams of yeast, 100 grams of low-precision powder, 100 grams of high-precision powder, soak 2 grams of baking powder, 1 gram of salt, and 4 grams of lard.
Thaw the steak meat, cut it into small pieces, and use a food processor to puree it. Add cooking wine, salt, black pepper, sugar, dark soy sauce, oyster sauce, and sesame oil, and stir in one direction with chopsticks. Add the onion and ginger water into the meat paste three times. Chop green onion leaves and onions and add to the minced meat. Pour the yeast water into the weighed flour, salt, and baking powder, and knead into a smooth dough. Shape into long strips and divide into equal portions. Roll out the dough to be thick in the middle and thin around the edges. After wrapping, let rise for 50 minutes. Pour cold water into the pot, steam over high heat for 20 minutes, then simmer for 5 minutes.
3. Method 3
Ingredients: 400g flour, 4g yeast powder, 200g water, 12g lard, 250g beef, 300g celery, 2 slices of ginger , 1/2 section of green onion, 1 spoon of cooking wine, 2 spoons of oyster sauce, 2 spoons of light soy sauce, 6 grams of sugar, 1 spoon of white pepper, appropriate amount of salt, 4 slices of onions, and 10 grams of oil.
Mix flour, yeast and water lard, and stir into floc. Start kneading into a smooth dough. Soak and wash the celery, blanch it in a pot, remove and drain. Cut into small pieces and put in a bowl until the water comes out. Chop the beef into minced meat, add minced ginger, cooking wine, oyster sauce, soy sauce, sugar, white pepper and appropriate amount of salt, and stir continuously in one direction. Add the celery and mix well. Finely chop the onion, add hot oil and bring to a boil. Heat oil, add onion "Zierwala" and pour in the meat filling, stir evenly to lock in the moisture. After fermentation, deflate the dough, knead it, roll it into long strips and fold it repeatedly until there are no big holes in it. Roll into long strips and divide evenly into 12 small portions. Roll the small dough into a round piece with a thick middle and thin edges, and wrap it with the filling. Place the buns in a steamer to ferment until doubled in size, then steam over high heat. After the steam is released, steam over medium-low heat for 12 minutes and simmer for 5 minutes.