2, Accessories: 200g sugar color, 1/2 tsp yeast (dry).

3. Seasoning: 50ml salad oil, 1 tbsp salt, 20g rock sugar, 20g green onion, 15g ginger, 1 star anise, 40 peppercorns, 1 cinnamon, 1 tbsp cooking wine, 1 tbsp dark soy sauce, 200ml water, 40 fennel seeds, 4 slices of hawthorn, 8 pieces of tangerine peel, 1 grasshopper, 3 slices of coriander, 1/4 tsp baking powder, 1/4 tsp lye.

4, sugar color practice: put 20ml salad oil and 20 grams of rock sugar in the pan, turn on the low heat (at first the rock sugar is very hard, slowly after heating can be crushed with a spatula); dissolve the rock sugar, stirring constantly to the sugar solution appeared big bubbles, rushed into the boiling water 200ml (pay attention to prevent hot water splash out of the hot water scalded); stirring to cook until blended can be; stir-fried sugar color brownish red.

5, the practice of preserved meat: the front shoulder meat washed, soaked into a sufficient amount of water for 2 hours to remove blood (or blanch to remove blood). Onion cut into sections, ginger slices; stew meat material into the package; front shoulder meat cut into suitable large pieces. Electric stew pot add large onion segments, ginger slices, sugar color, old soy sauce, cooking wine, salt, stew meat packet and water and mix well, cover the pot; button turn to high, 3 hours after the switch off (meat in the stew, if there is foam to skim off), continue to let the meat simmer in the soup for 2 hours in order to be more flavorful (if you use the ordinary soup pot, you can use a large fire to boil, and then turn on the heat to simmer for 2 hours and then turn off the heat to simmer).

6, the practice of white gi buns: flour, baking powder, edible alkali mixed well. Dissolve the dry yeast into 160 grams of water, mix well and let stand for 3 minutes; powder into the pot, pour salad oil mix; slowly pour yeast water, stir quickly with chopsticks; to present a large snowflake-like, knead the flour into a ball (with 160 grams of water, at this time, the dough is slightly dry and hard); the other 20 grams of water into a small bowl, and the good dough spread out, the right hand dipped into the 20 grams of water in small batches, clenched into a fist will be the water zipped into the dough! Knead the dough again, each time to knead the water in the dough, and then dip the next water (more such steps, to make the bun more gluten); knead the dough until smooth, put it in a bowl, covered with plastic wrap and fermented for 1 hour; fermented dough continue to knead repeatedly until the surface is smooth, cut no obvious holes, knead the dough into a thick stick of dough; divided into 8 equal portions of the dough; take a dough, knead repeatedly until smooth and elastic, then knead the dough until it is smooth, cut without obvious holes. Knead and press repeatedly until smooth and elastic; roll the dough into a thin strip about 2.5cm in diameter; roll the strip into thin strips; roll the strips down with a rolling pin from 1cm from the top; roll up the strips from the top to form a cylinder; put the rolled up cylinder vertically on a board and flatten it with your hands; roll it out with a rolling pin to make a pastry blank about 10cm in diameter; heat a non-stick sauté pan over a low heat without adding oil and place the pastry blank in the pan, cover with a lid. The pan, cover the lid, until the bottom side of the golden brown, then turn over, both sides of the cooking until golden brown can be.

7, the practice of meat buns: branded buns, stewed bologna, buns from the middle of the horizontal split, take the right amount of bologna while chopping and pouring soup, chopped bologna can be sandwiched into the bun.