1. Yeast is melted with warm water and poured into flour, and then mixed with warm water to form a dough with moderate hardness
2. The live dough is sealed and fermented to twice its size
3. Fat and lean pork and ginger are chopped into meat
4. Stir-fry the meat in a hot pot with cold oil and add the barbecued pork sauce, light soy sauce, oyster sauce, pepper powder, white pepper powder according to your personal taste. If you like more sweetness, you can add appropriate amount of sugar, stir-fry evenly and add appropriate amount of water to cook About three minutes
5. After the meat filling becomes viscous, put it in a large bowl and let it cool, and put it in the refrigerator until it is set
6. Take out the fermented dough and knead it to exhaust air, then knead into long strips, divide them into small doses, and roll them into a thicker dough
7. Put the fried stuffing and wrap it into buns. The stuffing should not be too big, because the soup is especially easy to overflow. The wrapped buns, put them in the steamer and let them stand for ten minutes.
8. After proofing the buns, steam for 12 minutes on high heat, turn off the heat and simmer for 3 minutes, and cook
Tips:1. The fried stuffing must be put in the refrigerator, refrigerated and solidified before wrapping
2. The filling should not be too big, the soup will flow out and it is not easy to pack tightly
3. The bun skin should not be rolled too thin, otherwise there will be no room for fermentation and it will not taste soft
