1. Soak the dried bamboo shoots in warm water overnight.

2. Weigh the flour, yeast and water

3. Knead the dough with a chef's machine for 5 minutes, form a ball and cover with a damp cloth to ferment.

4. Use a meat grinder to grind the pork into stuffing.

5. Add minced ginger, sesame oil, light soy sauce and MSG and stir in one direction.

6. After soaking the dried bamboo shoots, clean them, cut off the old roots and mince them with a meat grinder.

7. Add oil to the wok, stir-fry the minced dried bamboo shoots and let cool until set aside.

8. After the dough has risen, add the stir-fried dried bamboo shoots and green onions to the meat filling, then add an appropriate amount of salt and mix well.

9. It is enough to ferment the dough until it has grown significantly.

10. Pour the dough onto the chopping board and knead it evenly to deflate the air, then cut into strips and roll out into dough.

11. Wrap each piece of dough with dried bamboo shoots and meat stuffing and make it into a bun.

12. Place all the buns lined with steaming paper into an electric steamer filled with water and steam for 20 minutes before turning on the power. After the water boils, set the timer for 25 minutes.

13. After the timer is up, simmer for another 2 minutes and open the lid. A pot of white and fat buns is ready