Ingredients: flour pork (thin) ginger salt monosodium glutamate white sugar soy sauce cooking wine

1. Peel ginger, wash and cut into powder for later use; Wash pork and chop it into minced meat for later use.

2. Put the pork into the pot, add Jiang Mo, soy sauce, refined salt, monosodium glutamate, sugar and cooking wine, stir in the same direction with chopsticks, add a proper amount of water several times, then vigorously whip, and finally add sesame oil and stir evenly to get the stuffing.

3. Mix flour and yeast together, mix with warm water and knead well. At the beginning of the dough, add a proper amount of edible alkali, knead thoroughly, divide it into four doses with uniform size of about 50g, roll it into skin, put the stuffing in the middle of the skin, knead it tightly, and knead it into 65,438+08-20 small pleats, which is the green steamed stuffed bun.

4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.