Tear corn juice into small pieces, add flour, sugar, yeast and water to knead it into smooth dough, cover it and ferment it to twice its size at room temperature, then put it in the refrigerator overnight.
Wash and chop the pork, put it in a bowl, add sugar, oil consumption, soy sauce, salt and white pepper, keep stirring in one direction, and add water until the meat is thick.
Wash the scallion, cut it into powder, put it into the meat stuffing, continue to stir evenly in one direction, and drop a few drops of sesame oil and mix well for later use.
Take out the dough frozen overnight from the refrigerator, add alkaline flour and knead well.
Divide the dough into 1 1 small portions.
Take a small dose and roll it into dough (slightly thicker in the middle and slightly thinner at the edge).
Take a proper amount of stuffing and put it on the dough.
Squeeze a wrinkle from one place, and then continue to knead the wrinkle in one direction until the dough edge is squeezed out and the buns are closed.
Make the remaining dough according to the above method, and put the steamed bread on the oiled paper pad in the steamer.
Cover the lid and stir fry 15 ~20 minutes. After boiling, add steamed bread, steam for about 10 minute, turn off the fire, stew for about 3 minutes, and take it out.