1. 250g beef minced, add an egg and stir in one direction.
2. Add a spoonful of water soaked with pepper aniseed.
3. Add 90 grams of chopped onion and mix well.
4. Add 1g white pepper, 1g Shisanxiang, 8g ginger, 10g black sauce. Pay attention to putting the black sauce on the ginger paste.
5. Add 20g of oil to the wok, fry fragrant pepper (15 pieces) over low heat, and aniseed (1 piece is broken into small pieces). After frying the incense, remove the auxiliary materials and reheat.
6. Pour the hot oil directly on the black sauce and ginger paste, and stir in one direction.
7. Rub 285 grams of white radish and blanch it in boiling water. To squeeze the water, be sure to squeeze the water! Use a knife to make a few rough cuts to shorten the filaments. Add 1 tablespoon of oyster sauce and some salt to the meat filling and stir evenly. Then cut some chopped green onions or chopped green onions when wrapping.
8. Mix 500 grams of flour, 3 grams of yeast, and 280 grams of water to form a soft dough, cover it with plastic wrap and ferment.
9. After the dough is fermented, the volume becomes larger and the inside is full of bubbles.
10. Knead and exhaust, knead the strips, and cut into evenly-sized noodles.
11. Roll the noodle into a round piece with a thickness in the middle and a little thinner around the periphery, and place an appropriate amount of filling in the center of the bun wrapper.
12. The left hand was supporting the skin, and the right index finger and thumb matched, and soon a bun was wrapped. All wrapped up saves about half an hour.
13. Steam in a pot on boiling water for 15 minutes. Simmer for two minutes and open the lid.
14. The soft beef buns are out of the pot. The meat filling is very tender and juicy. When it was steamed and eaten, there was still juice flowing out. The cover picture was taken after three days.
