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

2, practice:

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

(2) Let the dough rest and ferment until it doubles in size.

(3) Wash and chop the pork, put salt, peanut oil, soy sauce, ginger, scallions and marinate for 5 minutes.

(4) fermented dough, knead, exhaust, knead again into a smooth long, divided into small balls.

(5) Roll out the dough thinly.

(6) Put in the scallion meat filling, tighten the mouth.

(7) Steam pot lined with edible steam paper, put the dumplings, and let stand for 10 minutes; PS: leave enough space between the dumplings, the steamed dumplings will become bigger.

(8) Put into the pot, steam under water for 10 minutes; PS: the size of the fire is different, the steaming time is different.

(9) Steam the buns off the fire after 3 minutes to open the lid.