Stuffing: 350g of three-fat and seven-lean skinless pork.

Seasoning: 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1/2 tbsp sugar, 1 tbsp sesame oil, about 50ml boiled water,15g onion,1.

1. Put the yeast powder into warm water, stir it evenly, and let it stand for a period of time to completely dissolve.

2. Pour the solution into the flour and stir it with chopsticks.

3. Stir well and add into absorbent cotton.

4. Grasp the dough with your hands and knead it repeatedly.

5. Be sure to knead into dough with smooth surface.

6. Put the kneaded dough into the basin.

7. Cover with a lid or wet gauze and let it stand in a warm place for about 2 hours for fermentation.

8. The dough is fermented to prepare the stuffing, and the pork is chopped into minced meat.

9. Shred the onion and ginger and soak them in boiling water for a while.

10. Then filter out the minced onion and ginger, put water into the minced meat, and stir in one direction with chopsticks while leaning.

1 1. Add oyster sauce, soy sauce, sugar, sesame oil and salt.

12. Continue to stir evenly in one direction for later use.

13. When the dough is fermented to twice the size and the dough is covered with honeycomb holes, it means that it has been fermented.

14. Take out the fermented dough and put it on the chopping board sprinkled with a thin layer of powder, and fully knead the air inside.

15. Knead dough with smooth surface again, cover it with wet gauze, and let it stand and relax for about 10 minute (it is ok without relaxation, and it is easier to operate after relaxation).

16. Cut the loose dough into two parts with a knife and knead it into long strips.

17. Cut it into a dose of about 40g with a knife (the dose should be covered with wet gauze to prevent the surface from drying out).

18. flatten the flour, and then roll it into a dough with a slightly thicker middle and thinner edges with a rolling pin.

19. Take a proper amount of stuffing and put it in the center of the dough.

20. Knead a wrinkle from one place first, and then continue to knead wrinkles in one direction.

2 1. until the dough edge is completely pinched, and the mouth is closed to form a steamed stuffed bun embryo.

22. Cover the green embryo with wet gauze and let it stand for about 20 minutes for the second time (this step is very important and cannot be omitted).

23. Put a proper amount of water into the steamer, brush a thin layer of oil or drawer cloth on the steamer, put in the cooked green embryo, cover the lid tightly, steam for about 18 minutes, then turn off the fire, and then open the lid for about 3 minutes to take it out.