1. Add shiitake mushrooms, chives, eggs, salt, light soy sauce to the meat filling and stir well.
2. Add an appropriate amount of pigskin jelly and stir evenly, and put it in the refrigerator for later use.
3. Add 5 grams of yeast and 10 grams of white sugar to 260 grams of warm water and mix well.
4. Add 500 grams of flour.
5. Knead into a smooth dough (knead more than 100 times).
6. Cover with wrung out wet sand cloth and ferment 2 times the size.
7. Knead the dough again, sprinkle dry flour on the chopping board, take an appropriate amount of small dough, knead, flatten, and roll out a big round shape.
8. Put an appropriate amount of minced meat on it.
9. Wrap it up like a bun.
10. Put it in a greased steamer.
11. Fermented twice the size (in the summer, let it stand for 5-10 minutes)
12. Steam on high heat for 15 minutes and simmer for 5 minutes.
13. Compared with big and small meat buns, how many can you eat?
