Ingredients

300g of flour, 250g of lamb, salt, soy sauce, green onion, ginger, cooking wine, sesame oil, pepper, pasta sauce, yeast (dry) 3g

1, lamb filling.

2, ginger chopped.

3, chopped green onion.

4, mutton stuffing into the amount of water, in one direction, stirring vigorously. Add ginger, cooking wine, pepper, soy sauce, soy sauce, salt and continue to beat, and finally add green onions, sesame oil and mix well.

5. Dissolve the yeast in about 35 degrees of water and add the flour to make a dough.

6. The dough is ready when it doubles in size or when a honeycomb appears inside the dough.

7: Roll the dough into long strips.

8: Pull the dough into small pieces.

9: Roll the dough into a circle.

10: Roll out the dough into a circle with a thick center and thin sides.

11: Put in the lamb filling.

12: Pinch the buns.

13, put into the steam drawer to wake up 10 - 20 minutes.

14, cool water in the pot, steam for 20 minutes.