1. Flour first, pour a proper amount of flour into the basin, and prepare the yeast. Yeast and flour should be mixed in proportion, which is in the instruction manual, so I won't say it.

2. Melt the yeast with warm water of about 40 degrees.

3. Slowly pour the melted water into the bowl filled with flour and stir it by hand while pouring.

4. Knead the flour into a smooth dough.

5. Cover the dough with wet cotton cloth and let it spread for about an hour. The reason why it is covered with cloth is to prevent the upper layer from cracking when the face is raised.

6. First prepare the ingredients, carrots, thin tofu, beef and sweet potato vermicelli. Wash all these for later use.

7. Chop the beef into stuffing, and there is enough time in the middle to make stuffing when the carrots and thin tofu are chopped into dough.

8. Sweet potato vermicelli is soft with boiling water. Don't be too soft, too soft will be sticky.

9. Cut green onions and ginger into pieces.

10. Take out the star anise and pepper for later use.

1 1. Cut the soaked vermicelli into small pieces and cut the soaked vermicelli into small pieces.

12. put a proper amount of cooking oil in the pot, which is a little more than usual cooking.

13. Stir-fry the star anise and pepper and take them out. No, just leave the oil.

14.。 Saute ginger and chopped green onion until fragrant.

15. Pour in the beef stuffing and stir well.

16. Until the beef turns white, pour in the cut vermicelli.

17. Pour in the vermicelli and stir well. Add appropriate amount of salt, thirteen spices, soy sauce and chicken essence.

18. When the vermicelli changes color and the color is a little dark, just pour in the chopped carrots and tofu, turn off the fire and stir evenly. The reason why the fire is turned off is that it will be steamed later, and the carrots will become rotten when they are cooked too much.

19. Made dough

20. Knead the dough smooth and set aside.

2 1. Crushed into small noodles

22. After that, roll the skin. Try to roll it thicker in the middle and thinner on the sides, so that it is easy to wrap and not easy to rot.

23. This is a steamed stuffed bun wrapped by others, so you can barely make it.

24. Put a proper amount of water in the steamer, and it is best to spread a piece of cotton cloth on it, so that the steamed buns will not rot easily because of the large steam during steaming. Put the wrapped buns away, cover and steam for about 20 minutes, turn off the heat, stew for 2 minutes, and open the lid.

25. put it in the pot in the morning and heat it, with porridge and a beautiful breakfast.