1. Prepare all ingredients for minced meat. Mince 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, thirteen incense, stir in one direction and set aside
4. Mix flour and yeast powder, slowly pour in carrot juice, while pouring, stir with chopsticks to form a flocculent
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 the 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 in the middle of the dough, and it will be fermented.
8. Knead the fermented dough until the surface is smooth, and cut into the dough of the same size. There are no obvious bubbles in 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:In a pot under cold water, keep the water boiled and steam on medium heat for about 20 minutes; after steaming, simmer for 5 minutes before removing the lid, and when opening the lid, be careful not to drip the water on the noodles; whether the dough is before fermentation , Or after fermentation, knead until the surface is smooth, so as to make a smooth bun
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