1. Add warm water to flour, add yeast and make dough
2. During the dough fermentation time, prepare the filling, mince the green onions
3. Minced ginger
4. Add the meat filling to the seasoning in the seasoning table and stir evenly, soak the pepper aniseed in hot water for ten minutes, add it to the beef filling in batches, each time it is fully integrated with the meat filling
5. Finally, add the green onion and ginger, stir into a fusion and put it in the refrigerator
6. Roll out the cooked noodles into a dough and put a proper amount of stuffing on the dough
7. The package is a small bun. I have always been worried about the pinching of the bun. I really don’t have a beautiful package. I am very depressed. Who is a good bag? Please enlighten me!
8. Pack all
9. Proof for 20 minutes after wrapping, put the steamed buns in SAIC, steam for 15 minutes, and simmer for 3 minutes after stopping the fire.
10. The steamed buns are ready to eat.
Tips:Adjust the steaming time appropriately according to the size of the buns.
