Dough: 3 cups of flour, 1 cup of water, 2/3 tablespoons of yeast, knead into dough and ferment for one and a half hours.

Meat stuffing: half a catty of pork stuffing, one onion (chopped), one tablespoon of oil, half a tablespoon of salt, two tablespoons of sesame oil (1/3 tablespoons) and soy sauce, and a little cooking wine. Stir well in one direction.

working methods

1, take out the fermented dough, add a little dry flour, knead repeatedly until the surface is smooth, and divide the dough into three parts with uniform size.

2. Sprinkle some dry flour on the panel and roll the dough into a thin and uniform rectangular dough.

3. Spread the meat evenly on the dough. Pay attention to leave a blank of about 1 cm around the dough, and never wipe it with oil, otherwise it will be difficult to seal it.

4. Roll the dough inward from one side and seal the end. The edges of both ends should also be tightly sealed.

5. After the meat cage is made, let it stand for about 10 minute for secondary fermentation.

6. Put enough water in the steamer, put a piece of wet gauze or paved leaves on the steamer, put it in a meat cage, turn on the fire, and continue to steam on medium heat for ten minutes after loading.

7. Don't open the lid immediately after turning off the fire, or the meat cage will collapse. Leave it for a few minutes, then open the lid to get the meat dragon. When it cools down a little, cut it into small pieces to eat.