1. Cut the pork into meat fillings, stir in the onion, ginger, garlic, Wang Shouyi steamed bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, and soybean oil to make dumpling fillings
2. Chop the winter melon, green pepper and celery and pickle with salt
3. Kneading: 600 grams of flour into 320 grams of warm water, 6 grams of Angel's yeast powder to form a dough
4. Put it on a curtain with warm water underneath and ferment for about 30 minutes
5. After removing the moisture from the winter melon, put it in the meat and stir evenly
6. Place the fermented dough on the panel, add a pinch of baking soda and knead it evenly to make 24 size uniform agents, roll out a leather bag, put it in a pot and let it stand for 15 minutes after wrapping
7. Turn on the fire, cool the water on the drawer, steam for 15 minutes after the water is boiled, turn off the heat and wait for 5 minutes before boiling. A pot of big buns is ready
Tips:Pickling winter melon, green pepper, and celery with salt for a while, remove the moisture, or put it in the meat, it will be easy to get water.
