1. Cut the foreleg meat into small cubes for later use. Pork belly can also be used.
2. Add salt, chicken essence, light soy sauce, dark soy sauce, char siu sauce, starch water and sugar to the bowl, stir well and set aside.
3. Add a few drops of oil to the pan and stir-fry the diced pork.
4. Fry a little oil, I personally like this kind of little golden brown.
5. Pour in the adjusted sauce.
6. Stir-fry until thick, turn off the heat to let cool, and put it in the refrigerator.
7. Angel Yeast mix well with a little warm water.
8. Pour the yeast water into the flour, add an appropriate amount of warm water to stir the flour into a flocculent shape.
9. Knead the flour into a smooth dough and cover it to double the size and form a honeycomb shape.
10. Knead the proofed noodles with air, knead them into long strips and cut them into small doughs.
11. Take a small dough and roll it into a round shape.
12. Add the barbecued pork sauce and wrap it up.
13. Cover the wrapped buns for a second proofing for about 15 minutes, and steam them on the pot for about 15 minutes. After steaming, wait for 5 minutes without removing the lid before taking them out of the pot.
14. Finished product.
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