How to make fresh chowder buns

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  1.Soak the dried shiitake mushrooms and dried black fungus in water for 30 minutes and set aside.Then add flour to the container.You can dig a small hole in the middle of the flour pile, add baking powder, then add warm water, stir, knead into dough, and wait for fermentation.

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  2. Wash and chop the soaked dried black fungus, dried shiitake mushrooms and cabbage.container.

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  3. Separately cut the oil and lean meat into small dices

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  4. Add an appropriate amount of oil to the pot and heat it up, add the eggs, stir-fry until cooked, and set aside on a plate.

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  5. When the fire starts again, first add bacon oil for baking (add additional oil as appropriate) and add diced ginger , lean bacon, cooking wine, salt, stir-fry for a few seconds, add the prepared vegetables, add your own condiments halfway through, and stir-fry until cooked

• 6.Add chicken essence before serving, let it rise, and plate!

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  7. The fermented flour dough will be larger than the original one.Divide it into small doughs and press them Flatten it, then use a rolling dough to roll it out thinly (make sure it won't break), add fillings in the middle, hold one corner with the index fingers and thumbs of your left and right hands (the distance is no more than 2cm), overlap, and repeat.How easy it is to make buns.

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  8. If the buns are about the same, you can add water to the pot and bring to a boil before placing them on the rack.Put on the rack, steam the buns, cover the pot, and cook for about 8 minutes.

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  9.Do you want to eat the steamed buns made by your mother?