How to make fresh meat buns with mushrooms and carrots

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  1.Add warm water and yeast to ordinary flour, knead it into a smooth dough and leave it to ferment in a warm place

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  2.Use the fermentation time of the dough to prepare the filling: chop the pork into minced meat

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  3.Add chopped green onion, ginger, light soy sauce, cooking wine, oyster sauce, pepper powder, salt, chicken essence and cooking oil

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  4. Stir clockwise in one direction until the meat filling is thick

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  5. Chop the soaked mushrooms and carrots in advance and put them into the meat filling

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  6. Stir evenly and the filling will be ready

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  7. After the dough has fermented until it has doubled in size, peel off the inside and it will look like a honeycomb, which means the dough is fermented

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  8.Knead the dough evenly and cut it into even pieces, then flatten it with the heel of your hand

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  9.Use a rolling pin to roll it into a thick crust with thin edges

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  10.Take a pie crust and put appropriate amount of fillings

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  11.Hold with left hand Use the index finger and thumb of your right hand to pinch the bottom into pleats

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  12. pinch Make a circle of pleats and pinch the edges tightly

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  13.Wrap it up Place the buns in the steamer to rise again for about 30 minutes

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  14. Wait until the buns are obviously embryonic When it gets bigger, put the pot on high heat, boil the water and steam for 20 minutes, then turn off the heat and steam for another two minutes

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  15.Finished product picture