Pork and green onion stuffing How to make steamed buns

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  1. Add water to the meat filling and smooth it out Stir in the right direction.Add a small amount of water at a time.After it is absorbed by the meat filling, continue to add a small amount of water until the meat filling becomes sticky.The water-added meat filling tastes not dry.Then add cooking wine, five-spice powder, salt, monosodium glutamate, and sesame oil and mix well.

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  2.Chop the green onions

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  3.Pour the chopped green onions and mixed meat filling into a small amount of hot oil, stir evenly, and marinate for about thirty minutes

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  4. Divide the fermented flour into equal-sized dough pieces and roll them into a thick bun skin with a thick middle and a thin outside.After making the buns, leave them for 30 minutes for secondary fermentation.Add water to the pot and steam for fifteen minutes.Turn off the heat and wait two to three minutes to remove the pot

• 5.The buns are out of the pot