Accessories: oil, salt, monosodium glutamate, five spice powder, sugar 1 tsp.
Steps:
1. Flour and water, add yeast, a small spoonful of sugar, knead the smooth dough, and then put in a warm place to ferment, while the fermentation time to make jelly meat filling.
2. Wash the beef, remove the fat with a knife, cut into small pieces, add 1 large bowl of water, 1 tablespoon of cooking wine, a small amount of salt, into the pressure cooker and simmer for about 15 minutes.
3. After the pressure is done, pour the water into the cooker to make a paste and refrigerate.
4. Once frozen, take it out and cut it into small pieces.
5. Add chopped lotus root to the meat mixture.
6. Add seasoning, salt, monosodium glutamate, five spice powder, stir well in one direction and set aside.
7. Divide the fermented dough into 12 equal pieces, cover with plastic wrap and let rest for 10 minutes.
8. Remove one ball of dough, roll it out to a sheet with a thick center and four thin sides, wrap it in the meat mixture, and add 2 small pieces of jelly to wrap it up.
9. Packed into the steamer, wake up 15 minutes after the cold water into the pot, medium heat steaming on about 15 minutes.
Tips:
Steam the buns after about 3 minutes after the heat is turned off and then open the lid.