1. Prepare ingredients; chop onion and dice barbecued pork
2. Mix boiling water and room temperature water at a ratio of 1:1, then add 1 teaspoon of yeast and mix well
3. Take an appropriate amount of flour, add water while kneading the dough until the surface of the dough is smooth, then cover the dough with a damp cloth, and leave it to rise in a warm place for 2 hours
4. During the fermentation of the dough, you can make the filling first. Put oil in a wok and heat over high heat, add onions and stir fry for 1 minute
5. Turn down the heat, add light soy sauce, oyster sauce, sesame oil, and stir until it starts to foam
6. Add the flour and cook for a few minutes to make the soup thicker
7. Then pour in the diced barbecued pork, mix well and stir-fry for 2 minutes.
8. Cut the dough into pieces, squash and roll into a circle
9. Stuffing
10. After wrapping, put it in a bamboo basket and ferment for 20 minutes; you can do it without a steamer
11. Turn on high heat and steam, and you will be able to eat the hot buns in 20 minutes~ Don't rush to the pot after steaming, simmer for 5 minutes.
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