Pumpkin paste is poured into the bread bucket, flour is poured, a small pit is dug at the top, yeast is added, a kneading program is selected, and then the dough is left in the bread machine for fermentation.

2.

Give the dough to the bread machine, and prepare the meat stuffing first: remove the roots of the mushrooms, rinse them, chop them up and squeeze out the water.

3.

Wash and cut pork, and beat it into paste with a cooking machine.

4.

Soak carrots into paste, chop them, squeeze out the water, and keep the squeezed carrot juice for later use.

5.

Wash shallots and cut chopped shallots.

6.

Knock an egg into the meat stuffing and beat it evenly. Add salt and cooking wine and beat it evenly.

7.

Pour carrot juice in three times and beat evenly.

8.

Add carrots, mushrooms, soy sauce, oyster sauce, thirteen spices and chopped green onion and beat well.

9.

Pour in sesame oil and stir well, and the meat will be mixed. Wrap it in plastic wrap and refrigerate for one hour.

10.

Ferment the dough to twice its size, and take it out.

1 1.

Sprinkle a little dry powder on the dough pad, knead the dough until smooth, knead it into long strips, and divide it into nine parts.

12.

Take a small portion of dough, stick a little dry powder on it, flatten it, and roll it into a round crust with a thick middle and thin sides.

13.

Put a tablespoon of meat in it.

14.

Knead into the shape of steamed stuffed bun

15.

Do it in turn.

16.

Put it in a steamer and wake it for 30 minutes.

17.

Steam for 15 minutes on high fire, stew for 5 minutes, and serve.