1. Prepare all ingredients for minced meat. Chop pork and carrots.
2. Pour some oil in the pan, add carrots, add appropriate amount of salt, and fry until cooked.
3. Put the meat and carrots in a bowl, add appropriate amount of water, vegetable oil, salt, chicken essence, oyster sauce, and Shisanxiang. Stir in one direction and set aside.
4. Mix the flour with the yeast powder, slowly pour the carrot juice, and stir with chopsticks while pouring into a flocculent shape.
5. Knead the dough until the surface is smooth.
6. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double its size.
7. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb shape in the middle of the dough, and it is fermented.
8. Knead the fermented dough until the surface is smooth, and cut it into a dough of the same size. There are no obvious bubbles on the cut surface of the cut dough.
9. Roll the small agent into a bun skin and wrap it with carrot meat.
10. Use a tiger's mouth to tighten slowly, seal the mouth, and arrange the petals slightly.
11. After wrapping the steamed buns, place them on a steamer covered with a cloth, with a space between them, as they will become bigger when they are steamed. Proof for the second time for 20 minutes (adjust the proofing time according to the temperature) to double the size.
12. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
Tips:1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough should be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
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