The recipe for steamed stuffed buns is as follows:

Preparation recipe: 450g beef, 20g scallions, 100g coriander, 10g ginger, 180g butter, 5g allspice, spicy 5 grams of fresh food, 20 grams of cooking wine, 5 grams of light soy sauce, 4 grams of dark soy sauce, 15 grams of pepper powder, 30 grams of chili powder, 80 grams of hot pot base, 5 grams of cumin powder, 10 grams of chicken essence, 20 grams of sugar, 20 grams of water grams, 10 grams of cornstarch.

Chop the beef into mince, then add a little minced ginger, green onion, and cooking wine to marinate it. The marinating method is the same as the fresh meat stuffing. Then we heat the pot and add an appropriate amount to eat. oil, then when the oil is hot, add butter and slowly fry until it melts. After frying, add the prepared minced beef. After frying until golden brown, add the marinated minced beef and stir-fry evenly.

After the beef is fried and changes color, add the melted hot pot base ingredients and stir-fry until the aroma is rich. Add ginger, chili powder, cumin powder, spicy fresh, chicken essence, monosodium glutamate, sugar, and light soy sauce all at once. , dark soy sauce, cooking wine and other seasonings, stir-fry evenly, finally add water starch and stir-fry until the beef filling is thick and thick, then turn off the heat, then add green onions and coriander, stir well and take it out of the pot and set aside.

The historical origin of steamed buns:

Baozi was originally called "steamed buns". The history of Chinese people eating steamed buns can be traced back to at least the pre-Qin period. The Warring States document "Shi Cyanozhu" records that "King Zhao of Qin made steamed cakes", and "steamed cakes" are one of the predecessors of steamed buns (steamed buns).

During the Three Kingdoms period, steamed buns had their own official name, called "mantou". The "Records of Things" compiled by Gao Cheng of the Song Dynasty records: "Zhuge Liang was marching south, and he took the face and painted the human head as a sacrifice." The source of information in "Shijiyuan" is official unofficial history, which is not enough to prove that Zhuge Liang invented steamed buns. However, in ancient times, ethnic minorities did have the custom of offering human heads to heaven.

"Steamed buns" are also likely to be a substitute for human heads. Lang Ying of the Ming Dynasty recorded in "Seven Revised Drafts": "The original name of steamed buns is Mantou. Human heads were used as sacrifices to gods in barbarian lands. During Zhuge's campaign against Meng Huo, he ordered bread and meat to be used as human heads as sacrifices. It was called 'Mantou'. This is now erroneous. It’s a steamed bun.” According to legend, after Zhuge Liang captured and conquered Meng Huo seven times, when he reached Lu River, his army was unable to cross the river.

So the beef and mutton were chopped into meat sauce and mixed into meat fillings. They were breaded with flour and made into a human head. After the sacrifice, the army crossed smoothly. This kind of sacrifice was called "mantou", also called "mantou", and later called "mantou".