You can make pork buns to eat.

1. Prepare the ingredients: pork foregut, scallions, eggs and yeast.

2. Melt the yeast in warm water and add the yeast water to the flour, stirring while adding water.

3. Stir into a flocculent shape, then knead with your hands to form a smooth dough, cover with plastic wrap and leave in a warm place to rise until doubled in size.

4. Mince the pork, and chop the green onion, ginger and garlic.

5. Find a container to put the pork, chopped green onion, ginger and garlic, add a small amount of cornstarch, add an egg, a little cooking oil, salt, soy sauce, water in one direction and mix well to marinate for a while.

6. Take out the fermented dough and knead it to exhaust it, and divide it into small sizes.

7. Use a rolling pin to roll out the dough thinly and wrap it in the filling.

8. Brush a layer of oil in the steaming compartment to prevent sticking, and put the wrapped buns in the second fermentation for an hour, and then steam with cold water, 25 minutes after the water boils, turn off the heat and simmer for 5 minutes before opening the pot.