Ingredients: pork, onion, ginger, soy sauce, salt and sesame oil.

Accessories: low-gluten flour, warm water, yeast, corn oil, sugar, cooking wine, oyster sauce, black pepper, chicken essence and sweet potato starch.

1. Divide the main ingredients into two parts and put them into the bread maker. Ferment with bread dough fermentation menu. Take out the dough and put it in a container. Cover with plastic wrap and ferment at room temperature for one hour until the second part of dough is fermented.

2. Chop the lean meat into foam, wash and drain the onion, chop it up, and fry it into onion oil in the oil pan. All the auxiliary materials are put into the pork stuffing, stirred evenly, and refrigerated in the refrigerator for half an hour.

3. Knead out the gas in the dough, divide it into four parts, one part is rolled into long strips, cut into 30 grams, and rolled into a round dough.

4, wrapped in about 20 grams of meat, wrapped in buns. Dry in a steamer, drain, grease and put in meat buns. Secondary fermentation for 30 minutes.

5. Start steaming. After the fire boils, turn it to medium heat for 20 minutes and turn it off for 3 minutes.