Practice steps:
Step 1: Make the dough, put the yeast and sugar in the flour, add water and knead it into a smooth dough and put it in a warm place to ferment. Cut the pork into small pieces and put it into the cooker with the ginger to beat the meat.
Step 2: Make sure the meat mixture has small particles to make it tasty.
Step 3: Soak the dried plums in water two hours in advance, rinse several times and drain.
Step 4: Put the dried plums into a food processor and grind them as well.
Step 5: Cut the scallions into 2cm pieces and put them into the food processor.
Step 6: Heat oil in a frying pan and stir-fry the meat mixture, then add soy sauce, dark soy sauce and white pepper and continue to stir-fry.
Step 7: Stir-fry the water and add the dried cabbage.
Step 8: Add a small amount of hot water and bring to a boil.
Step 9: After the soup is dried, add green onion, stir fry, adjust salt, chicken essence and sesame oil. Let it cool and then put it into the refrigerator to freeze a little bit, solidify a little good package.
Step 10: Ferment dough until double in size, then remove from the oven and vent.
Step 11: Divide the dough into 25-gram portions, roll them out, and put the filling on the buns.
Step 12: I put the buns directly on the grate of the steamer and put them into the steamer compartment to ferment, because there is a lid that can keep the water well, and the lid and the steamer compartment are transparent, so you can always observe the condition of the buns, and the buns will be noticeably bigger after 20 minutes of fermentation.
Step 13, the steamer add pure water, I use the Zhenmi folding electric steamer, boot 10 seconds on the fast steam, so do not have to preheat and boil water in advance, it is very time-saving and energy-saving, the time knob screwed to 15 minutes, the time is up, the steamer is automatically powered off, do not rush to open the lid, simmering for a minute and then open the lid is better.