1. Add yeast and white sugar, cold water and flour. This is the noodles that have been kneaded with baking soda and continue to make. (Leave a little bit of dry flour to make the noodles when making the noodles)
2. Add the water for soaking pepper (20 ml), cooking wine, oyster sauce, soy sauce, pepper, star anise powder, pepper powder and salt to the meat filling and marinate in one direction.
3. Wash the side dishes and peel the carrots.
4. Rub the carrots.
5. Add 10 ml of oil to the pot.
6. Add the carrots and sauté until fragrant, add 20 ml of water and simmer for 2 minutes.
7. Finely chop ginger and dice bell peppers and shallots.
8. Cut the scallion into small pieces, and cut the coriander into sections.
9. Add the remaining oil and pepper from the pot, stir-fry on low heat and remove the pepper. Pour the hot oil into the prepared meat filling and mix well.
10. Put the side dishes in the meat, mix well, and finally add an egg and mix well. (Adding eggs will make the meat tender, and will also wrap the vegetable juice to prevent loss)
11. Rub the noodles into the noodles, knead the noodles, knead them, flatten them, and roll them out.
12. Wrapped buns. Steam on the pot, and steam for 15 minutes after boiling.
13. Steamed buns.
14. Buns served on a plate.
Tips:Carrots must be fried and braised in oil first. Cut the shallots and green peppers into cubes with a knife, never chop them.
