1. Mix the dough, dice the meat and beans, and add pepper, star anise, onion, ginger, cooking wine, soy sauce, salt and clear oil. When the dough becomes soft, it is wrapped in the traditional way and steamed in a cage for 20 minutes.

500 grams of pork stuffing

750 grams of beans

400 grams of flour

Salt 1.5 teaspoon

2 teaspoons of soy sauce

Light soy sauce 1 teaspoon

Spiced powder 1/2 teaspoons

2 tablespoons cooking wine

2 shallots

Yeast moderate amount

Sugar10g

The right amount of water?

1. Flour+sugar+yeast, clear water and flour, twice the size.

2. Wash and dice the beans, season them with meat stuffing, mix them with diced beans and stir them into stuffing.

3. Cut the dough into pills, roll it out and wrap the buns.

4. Steam on high fire for 20 minutes.

1. Appropriate amount of flour, sprinkle a pinch of yeast powder with warm water and mix well. Put it on a steamer with warm water and cover it for fermentation.

2. Chop the pork belly, put it in small water to draw water, and stir while dripping until it is not too dry. Then add soy sauce, spiced powder, oil consumption, sesame oil, flour paste, salt and chicken essence and stir in the same direction to make it sticky.

3. Pick the beans, wash them, blanch them with hot water, take them out and chop them up.

4. Mix well with the marinated meat for later use.

It's very hot in summer, so I go to do other things. It took me less than two hours to make such a cake.

6. Mix the dough and knead it into a large dose. Don't roll it too thin, knead it into buns.

7. Put cold water in the pot, put the steamed stuffed bun on the drawer, cover it and fire.

8. Steaming steamed bread in SAIC takes less than 20 minutes, and it takes 5 minutes for the lid to breathe after the flameout.

1. Chop the pork, not too much, and small particles are best.

2. First, put starch, salt and spiced powder into meat stuffing and soy sauce, and stir well with a little water. Stir in one direction to let the meat absorb water.

3. Mix the dough, add baking powder and water to the dough, gently knead until the dough does not stick to your hands, cover it with a wet cloth, and let it stand for fermentation.

4. After the dough is cooked, start to cut the beans, dice them, put them on the meat stuffing, add soy sauce and pepper oil, and start stirring.

5. After the dough is cooked, gently knead the dough to make a small bun skin and knead out 18 folds. The key is to put it on the drawer and wake it up 15 minutes, and cool it in the fire 18 minutes. Turn off the fire and then stuffy for 3 minutes.