2. Stir yeast powder and water evenly, add flour to make dough, and let it stand for fermentation.
3, the Aral Sea is clean, and the Aral Sea is clean and fresh with kelp, which will not be salty.
4. Chop into kelp.
5, pork belly smashed into meat stuffing.
6. Add onion ginger, salt, black bean soy sauce, peanut oil and mix well, then add kelp and mix well, and the filling is ready.
7. Knead the fermented dough evenly, mash it into small doses, and roll it into round buns.
8. Put stuffing on the crust.
9. Tighten your mouth along the edge.
10, put it on the curtain and cover it with wet cloth for secondary fermentation, which is the most important step to soften the steamed stuffed bun skin.
1 1. After the second fermentation, oil the steamer, put the steamed buns on it, and put them on the pot with cold water.
12, a * * * steamed for 25 minutes.
13, take out a bowl of soup while it is hot and enjoy it.