2. First add sugar, salt and yeast to the flour, knead it into dough with warm water and put it into a basin to wake it up.
3. Then chop the pork belly fat and thin separately, break the onion and ginger with a cooking machine, chop them in the meat stuffing and mix well.
4. Put the meat in a bowl, add an egg and stir well.
5. Wash cowpea, add salt to boiling water until it becomes discolored, remove clear water and let it cool, control the moisture, and cut into fine cowpea powder.
6. Cut the shallots into chopped green onion, put the cowpea powder into the meat stuffing, sprinkle with salt, steamed stuffed bun seasoning and chicken essence, pour hot oil into the wok, add soy sauce, oil consumption and sesame oil, and stir all the fillings until thick.
7. Dip the middle finger into the dry flour and poke a small hole in the fermented dough, which proves that the dough has been completely fermented without retracting or rebounding. After kneading the dough evenly and exhausting, cut it into round strips, and cut it into a uniform size agent (probably larger than the dumpling wrapper) to make steamed bread skin with thick middle and thin periphery.
8. Take a piece of dough, add a proper amount of stuffing, wrap it in turn according to your own habits, and put it in a steamer for the second time. After the water in the steamer is boiled, put the steamed bread for 15 minutes, turn off the fire and steam for 3 minutes. Let's begin to enjoy steamed stuffed buns with thin skin and rich flavor.