Preparation materials: 300 grams of pork, 300 grams of wheat flour, a little shallot, ginger? A little, cooking wine? A little, soy sauce? A little sugar? A little, salt? A little, yeast powder? A little, the right amount of water.

1. First, add the prepared flour, water, yeast, sugar and salt into the basin and stir well.

2. Knead into a piece of dough and wake up 180 minutes.

3. Then put the minced meat, cooking wine and salt into the basin, stir evenly with chopsticks and marinate for 30 minutes.

4. Then put the prepared chopped green onion, Jiang Mo and water into a bowl and mix well.

5. After stirring evenly, put it into the meat and stir evenly.

6. Knead the dough into long strips.

7. Then cut into small doses with a kitchen knife.

8. Roll it into thin skin with a rolling pin and wrap the prepared stuffing.

9, wrapped in the shape of buns.

10. Keep awake for 20 minutes after wrapping.

12. After fermentation, cover and steam for 8 minutes.

13, 8 minutes out, done.