1. Put all-purpose flour, salt, sugar, yeast, and warm water into the cook machine or bread machine, and stir into snowflake flakes
2. Add appropriate amount of lard and continue to stir to form a dough
3. Put it in a container for a fermentation
4. Put pepper, star anise, green onion, and ginger slices in a pot with appropriate amount of water to boil and let cool for later use
5. Prepare the mince
6. Add cooking wine and light soy sauce, mix well, add the cooked water in portions, dissolve the water completely into the beef each time and add another time, remember to stir in one direction with chopsticks throughout the process
7. Add in various seasonings, because the pork belly stuffing is not prepared, add a small spoon of lard and mix well
8. Add an egg and mix well
9. Add salad oil and mix well
10. Add chopped onion
11. The dough will grow to two to three times as big, and the cellulite can be formed by peeling it with your hands.\n
12. Sprinkle a little dry powder on the chopping board, put the dough on the chopping board and knead repeatedly to remove air bubbles until the surface is smooth and knead into long strips\n
13. Use your hand to pull out the same size agent\n
14. Flatten it and roll it into sun skin with a rolling pin
15. Take a potion and put the beef filling
16. Wrapped into a bun shape
17. Put it in a cage for secondary fermentation
18. Send to twice the size, about 20 minutes
Tips:1. Use 30 degrees warm water to mix the noodles in winter, and use room temperature water when the weather is warm. 2. When fermenting at a time, you can choose to ferment at room temperature, remember to cover with plastic wrap. During the second fermentation, in the steamer, you can heat the water to 30 degrees and turn off the heat to ferment. 3. Don't roll the skin too thin so as not to affect the fermentation
