Materials:

A piece of lean meat with barbecued pork sauce, a tablespoon of soy sauce and half a spoonful of soy sauce (the ratio of soy sauce to soy sauce is about1:1 ) Garlic, Jiang Mo, white pepper, right amount of honey, right amount of oyster sauce, one spoonful of sugar, one spoonful of starch, 30g of sesame oil, a little pepper, a little flour, 60g of water, 50g of yeast, a spoonful of low-gluten flour100g of sugar, 50g of lard, 8g of baking powder, 5g.

A piece of lean meat, a tablespoon of barbecued pork sauce, light soy sauce, light soy sauce (the ratio of light soy sauce to light soy sauce is about1:1), garlic, Jiang Mo, white pepper and honey. Put all the materials except honey into a sealed bag and knead the seasoning evenly by hand. In the refrigerator for 24 hours.

Take it out and put it on the grill, brush it with a layer of honey, and lay a layer of tin foil on the baking tray below to pick up the dripping juice. Bake at 200 degrees15-20 minutes. Turn over once in the middle. Take it out after baking and let it cool.

The practice of barbecued pork stuffing: a piece of barbecued pork, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of corn starch, half a spoonful of soy sauce, a little sesame oil and a little pepper. Cut the barbecued pork into small pieces, mix all the above raw materials, put them in the microwave for half a minute, take them out and stir them, then bite them in the microwave for a while until the stuffing is sticky, and then refrigerate for later use.

Make flour fertilizer one day in advance (it is called yeast head and flour seed), 60g flour, 40g water and a spoonful of yeast. The mixture of the above materials should be an unformed dough, which should be put directly into a closed container and fermented at room temperature12-14 hours. After this time, the flour fertilizer can't be used, and the yeast activity will be reduced.

The yeast activity in the prepared flour fertilizer is very fierce. After adding flour and good flour, it can be directly steamed on the pot without the step of putting cold water into the steamer.

Method of making dough: low-gluten flour 100 g corn starch 30g sugar 50g water 50g white oil/lard 8g baking powder 5g, mix all kinds of flour (low-gluten flour, corn starch, baking powder) in advance, and sieve for later use.

Dissolve sugar in water and boil, and let it cool for later use.

Take out the flour fertilizer, put the powder and liquid in, and add the oil. Knead until smooth, divide it into 30-35g doses, and wrap it with stuffing (don't pinch it too tightly). Put it on the square baking paper and steam it over high heat 10 minute. You don't have to stew in the pot for a few minutes, just take it out.