1, the main ingredients: 500 grams of flour, 4 grams of yeast, 350 grams of pork, 150 grams of soup jelly Seasoning accessories: mushroom soy sauce 15 grams, 10 grams of minced green onion, 15 grams of minced ginger, 8 grams of refined salt, 20 grams of oil, 25 grams of sesame oil, 5 grams of sugar, 15 grams of cooking wine, 5 grams of monosodium glutamate, 2 grams of pepper, pepper water moderate.

2, flour into the basin, add yeast and water modulation into soft and hard dough, placed in a 30 ℃ environment into the tender fermentation of 2 hours, into the alkaline water kneaded and kneaded through the static to be used.

3, pork minced, add mushrooms soy sauce, salt, cooking wine, sugar, pepper water, ginger, monosodium glutamate, pepper, mix well, several times to add 125 grams of water mixing vigorously into the oil, sesame oil, green onion mixing well, let stand for 30 minutes, and then the soup jelly cut into pieces into the mix evenly into the filling.

4, the molasses fermentation of the dough into 15 grams / a dosage, rolled into a round skin, wrapped in 15 grams of filling kneaded into 18-24 folds of the round bun, closed into the shape of the mouth of the crucian carp, placed in a cage drawer, on the high flame steaming 6-10 minutes to be cooked.

5, features: juicy and fat, oily and overflowing, fresh and fragrant, unique flavor.

6, notes: dough fermentation time is not too long, require tender fermentation dough; steaming time is not too long, to prevent wear bottom dew.