1. Mix flour with yeast, add water to knead into a smooth dough, cover the lid and leave to ferment in a warm place
2. The filling is prepared during fermentation. Crush the lard residue with a meat chopper
3. Rub the carrots into fine filaments, without adding salt, you can grab a lot of juice directly
4. Dried shredded radish, add oyster sauce, light soy sauce, thirteen chives, chopped green onion and ginger, cooked soybean oil, and mix well
5. Add lard residue
6. Mix well and serve as filling
7. The fermented dough, you can see many honeycomb holes
8. After venting, the dough is divided into small doses, rounded, and relaxed for a few minutes
9. Roll the agent into a thick dough with thin edges in the middle
10. Fill the stuffing
11. Pinch and wrap into buns
12. Brush a layer of oil on the steamer, arrange the raw buns, and steam the buns again for ten minutes, and then steam the buns on high heat. After the water is boiled and steamed, continue to steam for 15 minutes
13. Steamed big buns
Tips:The amount of lard residue can be added according to personal preference. If you add more stuffing, put less oil, otherwise put a little more oil for filling.
