How to make meat buns

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  1. Dissolve the yeast with warm water (not hot enough), add flour and stir with chopsticks into cotton wool, knead it with your hands into a smooth dough, cover it to keep fresh Membrane and let rise in a warm place until doubled in size.(In winter, you can add boiling water to the pressure cooker, put it on the rack, and then put the basin with the dough in it.It will rise quickly)

• 2. Chop the meat filling into meat paste, add salt, sugar, light soy sauce and MSG and stir in one direction.Add a spoonful of water each time in three batches and continue to beat until it is completely absorbed by the minced meat.This is how it comes out.The meat filling will not be dry.

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  3. Knead the risen dough into long strips and cut into small pieces.

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  4. Knead the cut dough into a skin that is thin on the outside and thick on the inside, and wrap it with meat filling A good pinch.

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  5.Put cold water into the pot, steam for 15 minutes, turn off the heat, steam for 3 minutes before boiling.

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  6.The fragrant buns are out of the pot.