Steps: 500 grams of flour, 5 grams of yeast and 5 grams of white sugar are mixed, and 250-260ml of warm water is added, stirred into a flocculent shape and kneaded into dough.
After fermenting to twice the size, take out and knead, exhaust, and add pork stuffing: 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 spoon of soy sauce, a little sugar, half a spoonful of pepper, a proper amount of chicken essence and salt, stir well, and then add about 150 ml of onion and ginger star anise water in stages, stirring until it is absorbed by the meat every time. Freeze in the refrigerator for about half an hour, knead the vented dough into long strips and divide them into small portions, roll them into steamed buns, take out the chilled meat stuffing, mix well from Jiang Mo, and wrap them into steamed buns. Wake up in cold water 10- 15 minutes, steam in medium heat when the fire is boiling 15 minutes, turn off the fire and stew for 5 minutes, and wake up for 20 minutes after all the packages are wrapped.