Ingredients: flour1100g.

Accessories: appropriate amount of water, yeast 1 1 g, pork 500g, yeast powder 4g, sugar 1 spoon, lard 1 5g, 2 tablespoons of soy sauce, oyster sauce 1 spoon, half a spoon of soy sauce, 2 tablespoons of salt, etc.

1, flour and yeast are first put into a kneading basin, and water is added and stirred with chopsticks until no dry powder is snowflake-like.

2. Knead the dough into a ball, ferment for 1 hour, then take out the dough and knead it.

3. Cut the kneaded dough into pieces.

4, put the steamer to release heat and wake up on the water 15 minutes or so.

5. Next, start making steamed buns. Stir the pork into meat stuffing, add 1 spoon of black pepper, 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoonful of white sugar, half a spoonful of soy sauce and 2 tablespoons of salt and mix well.

6. Beat in 7 tablespoons of pepper aniseed water, stir vigorously in one direction, then add 3 tablespoons of cooking oil, lock the water in the meat stuffing, and put it in the refrigerator for cold storage. When using it, add chopped green onion and ginger, and stir well.

7. Use the dough that has just been steamed to make the dough, divide it into small doses and roll it into a dough sheet with a little thickness in the middle and thin around, and wrap it in a proper amount of pork stuffing.

8. Put it in a steamer, let it stand for about 10 minutes, and steam it in cold water.

9. Steam 12 minutes after the water is boiled, and stew for 2 minutes before opening the lid.