1. Clean dried plums. It is recommended to wash it several times to remove impurities and salt, and then soak it in warm water for a while. At this time, we have prepared the side dishes. The ingredients we need are: one onion, six cloves of garlic, one slice of ginger, one scoop of salt, one scoop of sugar, one scoop of cooking wine, one scoop of braised soy sauce, one scoop of oyster sauce and one scoop of cooking wine. Cut onion into powder, ginger into powder and garlic cloves into powder.

2. Add a little oil to the pot, add pork belly foam and stir-fry until the oil is hot and fragrant, then stir-fry until it is dry, then push the pork aside, add chopped onion, ginger and garlic, stir-fry until the fragrance overflows, then add dried plums to control the moisture, stir-fry evenly, then add salt, sugar, cooking wine, braised soy sauce, oyster sauce and cooking wine, add half a bowl of warm water, and turn to low heat after the fire boils.

3. When stewing meat, we can use it to make dough. Ivory buns are delicious. We need to pay attention to two points. The first is to use milk instead of water, and the second is to add a spoonful of lard to the dough. Dough will be better. The method is to prepare a proper amount of flour, then add yeast, milk and lard to the flour and knead it into dough. If you feel too hot, you can add more beef or warm water. Then, put the kneaded dough in a warm place and let it ferment until it expands to twice the size of the original dough. If the temperature is low, the time may be longer, and you can control this time.

4. Sprinkle some flour on the chopping board, take out the fermented dough and exhaust it, then knead it evenly, knead it into slender strips, then knead it into small doses, roll it into a cake crust and wrap it with cold plum meat. It can be steamed in a pot in a nominal shape and can be eaten after steaming for 30 minutes. Does the hot steamed stuffed bun with dried plum meat have any special features? Is it too delicious to stop?