Flour: 500 yeast: 5 white radish: 250 pork stuffing: 250 milk: 50

condiments

Soy sauce: appropriate oil: appropriate ginger: appropriate onion: appropriate pepper oil: appropriate spiced powder: appropriate salt: appropriate amount.

Specific steps

first step

1 radish peeled and washed

Second step

2 white radish is twisted into filaments.

Third step

Boil water in the pot, blanch the shredded radish for 2 minutes, drain and let it cool, and squeeze the water out of the shredded radish.

Fourth step

Put the yeast in a bowl and melt it with 35 degrees warm water.

Step five

5 yeast water and appropriate amount of milk are poured into flour respectively.

Step 6

6 Stir with chopsticks into a flocculent shape.

Step 7

7 Knead the flour into a smooth dough, cover it with a wet cage cloth or seal it with plastic wrap, and ferment it to twice the size.

Step 8

8 Wash and chop onion and ginger for later use.

Step 9

9 Appropriate amount of green pepper oil

Step 10

10 Mix minced meat with soy sauce, oyster sauce, spiced powder and pepper oil in one direction.

Step 1 1

1 1 After adding chopped green onion, Jiang Mo continued to stir in one direction.

Step 12

12 Finally, add the shredded white radish with squeezed water. If the taste is weak, add some salt and stir well.

Step 13

13 insert a hole in the dough with your finger and finish it without retracting. Ventilate the fermented dough and knead it into smooth dough.

Step 14

14 cut the fermented dough into small pieces.

Step 15

15 Use a rolling pin to roll a small dose into a steamed stuffed bun with a slightly thicker middle and a slightly thinner edge, wrap it with radish, stuff it in, seal it, and wrap it into a steamed stuffed bun.

Step 16

16 put cold water in the pot, put the prepared raw steamed bread on the drawer in turn, and bake it again for about 15 minutes. Bring the fire to a boil, and steam over medium heat 15 minutes. Turn off the heat and stew for 5 minutes before opening the lid.