1. Baking dough: Mix warm milk and sugar evenly, add yeast to melt, and let it sit for 5 minutes before the yeast becomes active.

2. Pour the yeast into the container, add flour and salt, do not knead it first, use chopsticks to stir it into flakes.

3. Then start kneading with your hands, trying to achieve smooth face, basin light, and hand light.

4. If the container has a lid, cover it, otherwise seal it with plastic wrap and leave it to ferment at about 20-30 degrees. The dough will rise to 1.5 to 2 times its original size and appear in a honeycomb shape. .

5. Flatten the risen dough, and then knead the dough, mainly for the purpose of deflating air. Knead it until it is smooth and leave it aside.

6. Chop the pork into stuffing, or grind it in a food processor, chop the green onions, put the chopped green onions into the meat stuffing, add light soy sauce, salt, a little sugar, a little oyster sauce, cooking wine, and sesame oil .

7. Use chopsticks to stir continuously in one direction. During this period, add an appropriate amount of vegetarian stock and stir vigorously.

8. Make buns: Knead the dough into long strips. Cut into pieces of similar size, any size, roll out the dough, thick in the middle, thin around the edges, try to be round and even, and try to be as thin as possible around the edges.

9. Put the stuffing in the middle of the skin. Beginners can put less stuffing.

10. Slowly pinch one pleat after another. The number of pleats depends on your personal habits.

11. Close the mouth. There are two types, one is bowl-shaped, and the other is nipple-shaped.

12. Place the steamer mat on the steamer, arrange the wrapped buns, leaving some space between the buns, cover the lid, and leave it for about 20 minutes for secondary fermentation.

13. Steam with cold water for 15 to 20 minutes, turn off the heat, and turn it on after 2 or 3 minutes.