1. Take appropriate amount of flour, yeast, and water and mix well (slowly pour in the water, pour in the water while stirring quickly with chopsticks), then synthesize the dough by hand (without three light), cover it with a damp cloth, and ferment to 2 times in a warm place Big, this is the fermented dough.
2. Wash the long beans, then chop the long beans and the lard residue separately, introduce a little oil into the pot, add the green onion, ginger and garlic until fragrant, add the lard residue and stir fry for a fragrance, and then add the cut beans Stir-fry, stir-fry evenly, add appropriate amount of salt, soy sauce and Shisanxiang, continue to stir-fry until the beans are cooked through, turn off the heat and let cool.
3. Sprinkle an appropriate amount of flour on the kneading mat, take out the fermented dough, press and vent, knead the dough into long strips, use a knife to cut into a dough dough; take a dough dough and squash it, the middle is thick and the surrounding is thin (rolled into dumplings) Skin shape).
4. Wrap the dough with pork and bean filling, pinch the dough layer by layer with the thumb and index finger of your right hand, and finally close the mouth; Note: Fold with your right hand while turning with your left hand.
5. Spread a steaming cloth on the steaming compartment and arrange the wrapped buns in order.
6. Add appropriate amount of water to the pot, bring to a boil on high heat, put the steamer into the pot, cover the pot, and steam for 15 minutes on high heat.
7. Eat the cooked buns while they are hot.
