Hot pot, pour sesame oil and peanut oil in material A, then put onion, shredded onion and ginger into the pot and saute until golden brown.

2. Pour in100g of water and other materials in material A, cook for about 3 minutes, and remove the onion residue.

3. Quickly pour material B into the pot.

4. Continue to cook until the sauce is thick.

5. Cut the barbecued pork into thin slices the size of nails.

6. Mix the sauce with the barbecued pork and serve as the filling.

Fabric:

1, mix 40g of old noodles and150g of clear water.

2. Start kneading dough.

3. Mix flour and water well.

4. The dough should not be too soft.

5. The dough can be agglomerated.

6. Put it at room temperature of 28-35 degrees for fermentation 10 hour or so, and it will become flour seed.

7. Add150g of fine sugar to the fermented flour.

8. First mix the sugar and flour with a rubber scraper, and then turn on the second gear of the chef's machine to stir until the sugar melts.

9. Add the stinky powder, continue to stir, and then add 20 grams of lard and stir well.

10, add150g of low-gluten flour and15g of baking powder, and continue stirring.

1 1, stir into smooth dough.

12. Divide the dough into 25 small doughs of about 33g.

13, take a small piece of dough and roll it into a circle with a thick middle and a thin book around it.

14, put a proper amount of stuffing in the middle of the dough.

15, the right index finger and thumb encircle the edge of the dough and gather inward.

16, gather until it is completely closed, and don't let the stuffing of buns be exposed.

17, put the cooked green barbecued pork into a steamer lined with oil paper, boil the water in the pot over high fire, put the steamer on it, cover it and steam over high fire.

18, keep the fire steaming for 6-7 minutes, and the sweet barbecued pork buns will be baked.