1. Cut the meat into stuffing, chop the green onion, put it in Jiang Mo, stir the stuffing, add appropriate amount of salt, oyster sauce and cooking wine, and put an egg.

2. Put 2 bowls of flour into a basin, add appropriate amount of water, stir the flour until the hardness is moderate, add appropriate amount of salt to thicken the flour, put it in a fresh-keeping bag for 20 minutes, and then knead it evenly. The surface of flour is smooth without pimples.

3. Roll the dough flat, spread the stirred stuffing on the rolled bread, and roll the stuffing.

4. Put the rolled meat cage on the steamer, pour a proper amount of water into the steamer, cover the lid, and steam for 25 minutes after the water is boiled.

5. Cut the steamed meat cage into pieces.

6. Cut and plate.

Extended data:

Matters needing attention of meat dragon dead face:

This is the traditional method in the past, and all the yeast bought is left after it is cooked! It's been a long time just relying on old faces. About 8 to 10 hour.

(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed.

(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell.

(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and fragrant.