1. Ingredients:

150g flour, 300g pork belly, 200g chives, 3ml peanut oil, 3g salt, 2ml light soy sauce, 3g ginger, 1g yeast .

2. Method:

(1) Mix flour, water and yeast into a smooth dough.

(2) Leave the dough to ferment until it doubles in size.

(3) Wash and chop the pork belly, mix with salt, peanut oil, light soy sauce, ginger and chives and marinate for 5 minutes.

(4) Knead the fermented dough, deflate it, knead it into smooth long strips again, and divide it into small balls.

(5) Roll out the dough thinly.

(6) Add chive meat filling and tighten the mouth.

(7) Place edible steaming paper on the steamer, put in the xiaolongbao, and let it sit for 10 minutes; PS: Leave enough space between the xiaolongbao, as the steamed xiaolongbao will become larger. .

(8) Put it in a pot and steam it for 10 minutes; PS: The steaming time will be different depending on the size of the fire.

(9) After steaming the buns, turn off the heat and open the lid after 3 minutes.