2. After the meat is washed, put it in a cold water pot to remove blood foam, take it out and wash it with cold water, and cut it into meat.
3. Cut the garlic seeds into minced garlic, heat the cooking oil in the pot to 50%, add the minced garlic and stir fry together with the meat.
4. Stir-fry until the surface is slightly brown and yellow, add salt, soy sauce, soy sauce and a small amount of soy sauce seasoning, stir evenly, add a small amount of cold water and simmer for five minutes. When the juice is almost the same as the water, it can be cooked.
5, about 400 grams of wheat flour mixed with yeast and sugar, add 250 grams of cold water and mix well, and put it in a warm place for one hour.
6, mellow to 3 times the size of the batter, thin appearance, nothing, gradually add100g of wheat flour, knead into a smooth batter, cover with a fresh-keeping bag and wake up 15 minutes.
7. Sprinkle a small amount of dry wheat flour on the control panel. After waking up, cut the batter into small doses of about 40g, flatten the small doses one by one, and roll into a rolled dough with a slightly thicker center and a slightly thinner periphery.
8. Put on the sauce elbow, wrap it into steamed bread, oil it in a steamer, put on the steamed bread blank and start the second round for 20 minutes, and steam it on high fire for 12- 15 minutes. You don't need to lift the lid immediately after the flameout, just steam for another 5 minutes with virtual heat.