1. Put the yeast powder into warm water and stir evenly, add flour and form a dough, and put it in a warm place to ferment until it is honeycomb-like as shown in the figure.
2. Pick and wash the small moss.
3. It's been scalded with boiling water.
4. Chop it with a knife.
5. Add dark soy sauce to the meat, add salt, and season with chicken essence.
6. Add peanut oil and mix well.
7. Pinch the chopped moss to remove excess water, chop the green onion and ginger together and put it in a pot.
8. Just stir evenly.
9. Exhaust the dough, pull it into small pieces, and roll it into a round bun skin.
10. Pack the moss stuffing.
11. Pinch it and fold it evenly, and the bun is ready.
12. Ferment for the second time for about 20 minutes, and put it on the steamer grate.
13. Steam the buns on high heat for 20 minutes, and the buns will be cooked.
14. Delicious buns. .
Tips:1. The wrapped buns must be fermented for the second time to make the steamed buns soft and delicious.
2. Add salt and seasoning to your liking.
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