1. Peel the onion and cut into pieces for later use.
2. The top meat is peeled, the lean meat and the fat meat are cut into dice separately. The ratio of meat is 3 (lean meat): 1 (fat meat). In order to have a better taste, the meat should not be minced, but cut into meat. Ding.
3. Pour a little oil into the pan and saute the onions.
4. Then add the diced fat to stir up the oil of the fat.
5. Then pour in the diced lean meat and stir fry for a while.
6. Add salt, sugar, dark soy sauce, and black pepper, and continue to stir fry.
7. Stir-fry until the diced meat is broken, add a small amount of cornstarch water to collect the juice.
8. Serve and let cool for later use.
9. Take the cooked noodles out and divide them into small pieces. (The pasta step is omitted here, you can refer to previous recipes)
10. Roll out the dough, put a spoonful of meat sauce filling, and wrap it.
11. Don't rush to serve the wrapped buns, let them stand for 20 minutes, and then ferment them a second time.
12. Steam over water, steam for 10 minutes after airing, then turn off the heat and wait for 3 minutes before opening the lid.
