The method of filling steamed buns with soup is as follows:

Step 1, pour a proper amount of flour into the basin. Preferably high-gluten flour.

Step 2: Pour proper amount of warm water (warm water in winter, cold water in summer and a little salt).

Step 3, live into a floccule.

Step 4: Continue to add warm water.

Step 5, repeat several times until the dough is just wet and dry, with a basin light, a hand light and a surface light.

Step 6, cover with a wet cloth and burn the face.

Step 7: After the dough is cut 10 minutes, continue to mix the dough.

Step 8, repeat several times until the dough is very smooth and stiff.

Step 9: Take a piece of dough, knead it into a long strip, and cut it into a dosage form of appropriate size, which is about the size of jiaozi in peacetime.

Step 10, just press it flat and roll it into a round piece.