Pork and scallion bun filling preparation method is as follows:

Tools/materials: 500 grams of flour, 3 grams of white pepper, 2 grams of chicken powder, cooking oil, salt, 3 grams of dry yeast, 300 grams of minced pork, 100 grams of scallions, 10 grams of ginger, 8 grams of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 3 grams of thirteen spices.

1: Mix flour and dry yeast well.

2: Add warm water in small portions and stir with chopsticks to form cotton wool.

3. Then knead the dough into a smooth ball and let it ferment in a warm place until it doubles in size.

4. Prepare the ground pork.

5. Chop the green onions and mince the ginger.

6, minced pork with chopped green onions and ginger, then add oyster sauce? Soy sauce? Thirteen spices? white pepper? chicken powder? cooking wine? cooking oil and salt.

7, mix well in one direction, pork and scallion filling is ready.

8, the fermented dough obviously expanded a lot, the internal organization of the honeycomb.

9: Take out the dough, exhaust it and knead it well. Roll into a long strip and cut into even-sized pieces.

10: Use a rolling pin to roll out the dough into a bun skin that is thicker in the center and thinner at the edges. (Thicker than dumpling skin haha).

11: Take a piece of bun skin and put in the appropriate amount of filling.

12: Wrap the bun shape.

13, all wrapped, covered with a clean cloth, the second fermentation 20 minutes. Then put the fermented buns into the steamer, high heat boiling to medium heat steaming for 20 minutes, and then false simmer for three minutes can be.