How to make meat buns

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  1. Put 100g of white sugar and 3g of yeast into a container and pour warm water.Bubbles on the surface indicate successful fermentation.

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  2. Pour 500g flour into the container, add fermented water and stir into floc with your hands Knead until the dough is smooth.

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  3. Cover with plastic wrap and ferment for 4 hours.

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  4. Take out the dough and knead it and put it into the container for the second fermentation.

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  5.The dough at this time has been fermented.

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  6. Knead the air out of the dough and roll it into a round dough.

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  7.Be sure to choose pork belly.

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  8. Add chopped green onion, salt, minced ginger, chicken essence, light soy sauce, and soy sauce to the meat paste in sequence.

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  9. Wrap in meat filling.

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  10. After wrapping, cover with plastic wrap and let it rest for ten minutes.

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  11.If there is no gauze, rinse the plants evenly on the steamer to prevent them from sticking to the pot.Steam over high heat for fifteen minutes, turn off the heat, and remove from the pot after another three minutes.

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  12.Not bad, it tastes good!

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  13.Another picture.