1. Ingredients: 500g all-purpose flour, 800g skinless pork front leg, 10g oil, 8g salt, 50g ginger, 400g green onion, 1g cooking wine, 15g sugar, 300g water, 10g sesame oil, 15g light soy sauce, 1g white pepper, 1g Shisanxiang, 5g edible alkali, 5g yeast powder, 50g clear oil

2. Knead the noodles. Pour yeast powder, white sugar, and edible alkali into water and stir evenly. Add the mixed yeast water into the flour one at a time, knead into a smooth dough, seal with plastic wrap, and ferment for 30 minutes.

3. Prepare the fillings. Slice and cut the pork into strips, then chop it into minced meat and put it on a plate for later use; chop the green onions into minced pieces and set aside later, and mince the ginger and put them into a bowl for later use.

4. Prepare the fillings. Then add salt, white sugar, thirteen spices, white pepper, cooking wine, light soy sauce, oil, minced ginger and other seasonings to the meat filling in sequence, then break up the seasoned meat filling, beat it vigorously, then add sesame oil, pour Add clear oil, add chopped green onion and stir evenly, the bun filling is ready.

5. Take out the proofed dough, knead the dough into a strip shape, divide the dough into four equal parts, then take another portion of the dough and knead it into a strip shape, and divide it into equal amounts of small portions; Flatten the buns with your hands and roll them into a thick middle and thin edge.

6. Place an appropriate amount of filling on the bun wrapper, hold the wrapper with one hand, pinch the pleats with the other hand, and gradually pinch the wrapper from the top until the filling is completely wrapped.

7. Put the wrapped buns into the steamer, cover and steam for 10 minutes, then take them out and the meat buns are ready.