Carrots rubbed into silk, rubbing the carrot head against the rubbing board, so that the rub out of the silk also do not have to chop small, after all, steamed buns with the filling, not dumplings, filling, the general head of the buns, so there is no need to chop again. This steamed buns eat more delicious and not greasy.
The best way to fill a pork bun is with lard. Lard heating, put a few peppercorns, peppercorns fried black, and then put with a spoon crushed, so that the lard more fragrant, but also the traditional old material pepper flavor. Finally, let the lard cool. Next raw pork into a filling, and carrots together with the lard, add salt, thirteen spices and mix well. If you have a heavy taste, you can add chicken essence and some other seasonings.
The second is the white radish pork filling, with the same method of processing filling on the line, their own home to do to eat, it is not generally recommended to squeeze the radish inside the water, so that steamed out of the buns juicy, eat more fragrant. After squeezing out the water, the buns will be dry, affecting the texture. White radish filling can be adjusted more, the rest of the filling add appropriate amount of starch, onion, ginger, garlic and other seasonings and stir well into the balls. Boil water, add seasonings to make a ball soup with buns to eat, it is more delicious, I eat at least three big buns a meal. This is what I do, you are welcome to try.