1. Proofing flour and flour in advance, and making steamed buns when proofing.
2. Break the pork, add cooking wine, soy sauce, onion and ginger, salt and sesame oil and mix well to taste. Put a few fried peppers in the pot, take out the peppers and fry them, pour hot oil into the pork stuffing and mix well. We don't need seasoning at home, we use pepper oil to flavor it. The thick pepper oil is particularly fragrant.
3. Prepare white radish, clean shredded radish, marinate with salt 10 minute to remove the spicy taste of radish, marinate the water, and squeeze shredded radish out of the water with a clean cloth. Don't squeeze it too dry, or all the nutrients in the radish will run away.
4. Put the squeezed white radish into the meat and stir well.
5. The dough is twice as big as the dough. Take a piece of dough and knead it on the chopping board. Knead into long strips and cut into the same size. Roll it into a big dough. Put stuffing in the leather, knead it in turn, seal it and wrap it up, and a lively little steamed stuffed bun appears? It takes about 10 ~ 15 minutes for the wrapped buns to wake up.
6. Put the steamed bread in a steamer and steam it in cold water for 30 minutes.
7. Turn off the fire and stew the steamed stuffed bun for three minutes, otherwise the steamed stuffed bun will collapse and can't get up, looking flat. The steamed stuffed bun is out of the pot, and the chubby radish and pork steamed stuffed bun is out of the pot.